Ingredients
100g red onion thinly sliced
270g carrots trimmed and cut into small dice
500g red cabbage sliced
50ml Verjuice
150g beetroot grated
1 cup celery trimmed and cut into small dice
800ml Vegetable Stock preheated in another pot
40ml Vino Cotto
1 tspn salt
1 tspn black pepper
125g sour cream
to serve parsley
100g red onion thinly sliced
270g carrots trimmed and cut into small dice
500g red cabbage sliced
50ml Verjuice
150g beetroot grated
1 cup celery trimmed and cut into small dice
800ml Vegetable Stock preheated in another pot
40ml Vino Cotto
1 tspn salt
1 tspn black pepper
125g sour cream
to serve parsley
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Methods
1
Heat Extra Virgin Olive Oil in a large pan, add sliced onion and carrot and gently sauté until soft.
2
Add red cabbage half at a time till it begins to wilt with a splash of Verjuice then add grated beetroot and cook just a minute at high temperature.
3
Add finely cut celery and hot vegetable stock and cook quickly till tender, stirring occasionally to make sure it does not stick to bottom of the pan. Add Vino Cotto.
4
Puree to desired consistency, adjust seasoning and serve with sour cream and parsley.
1
Heat Extra Virgin Olive Oil in a large pan, add sliced onion and carrot and gently sauté until soft.
2
Add red cabbage half at a time till it begins to wilt with a splash of Verjuice then add grated beetroot and cook just a minute at high temperature.
3
Add finely cut celery and hot vegetable stock and cook quickly till tender, stirring occasionally to make sure it does not stick to bottom of the pan. Add Vino Cotto.
4
Puree to desired consistency, adjust seasoning and serve with sour cream and parsley.
