375 g red cabbage, cut into wedges 3/4 lb
4 medium beets, peeled, cut into pieces
50 ml butter 1/4 cup
2 onions, chopped
125 ml water 1/2 cup
50 ml cider vinegar 1/4 cup
25 ml fresh parsley, chopped 2 tbsp
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and saute until brown, about 15 minutes. Mix in cabbage and beets. Add water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding more water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
Serves 6