Michelle's Freefrom Beetroot with Red Cabbage

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free; can be nut free

You can use this without the nuts as a vegetable or with the nuts (substitute pumpkin or sunflower seeds if you are nut allergic) as a vegetarian main dish.

Serves 4-6 depending on whether it is served as a vegetable or a main course


  • 3 medium beetroots well scrubbed and cut into quarters
  • 1 tbsp coconut oil or 2 tbsp olive oil
  • 2 medium onions, peeled and finely sliced
  • sea salt
  • ¼  medium red cabbage, finely sliced
  • 2 tart eating apples, skins on, quartered and cut into small cubes
  • ½ Savoy cabbage, finely sliced
  • 200ml / 7floz cider
  • 200ml / 7floz coconut milk
  • freshly ground black pepper
  • 150g / 6oz cashew nuts or 100g / 4oz pumpkin seeds or sunflower seeds (optional)


  1. Steam the beetroot for 10–15 minutes or until they are just cooked – halve or quarter the pieces depending on their size.
  2. You do not want them to be too big but you want them to remain large enough to be distinct from the cabbage.
  3. Meanwhile heat the coconut or olive oil in a heavy large pan and add the onions with a pinch of salt.
  4. Cook gently for 8–10 minutes or until they are starting to soften.
  5. Add the red cabbage and apples, cover the pan and sweat gently for 15 minutes.
  6. Add the Savoy cabbage and cider, cover again and continue to cook gently for a further 10 minutes or until the cabbages are just cooked.
  7. Gently stir in the beetroots and the coconut milk, season to taste and finally add the cashew nuts or seeds, if you are using them.
  8. Serve at once – with a sprig of coriander or parsley to decorate if you have it to hand…

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