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Braised Red Cabbage with Beets [Vegan]

Cabbage and beets are truly under-appreciated vegetables. Which is a shame, because they are both tailor-made for Thanksgiving!

Braised Red Cabbage with Beets [Vegan]

This Recipe is :

Dairy FreeVegan


  • 3 tablespoons extra virgin olive oil
  • 3 large leeks, thinly sliced
  • 1 medium head red cabbage, thinly sliced
  • 3 medium red beets, shredded on the large holes of a box grater
  • 1/2 cup balsamic vinegar
  • 1½ cups water
  • 2 tablespoons maple syrup, or more to taste
  • 1½ cups full-bodied red wine (I used a Primitivo)
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste


  1. Heat the olive oil over medium heat in a large pot. Add the leeks and cook, for about 3 minutes, until leeks are softened. Stir in the cabbage and cook for 3 minutes, stirring frequently.
  2. Add the remaining ingredients. Bring to a boil. Cover and simmer gently for 25-40 minutes or until the cabbage as tender as you like it. Taste it and see if you think it needs a little extra oomph – if it does, toss in a tablespoon or two of balsamic vinegar during the last minute of cooking time.


Beet Recipes




Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



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