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Red Wine Braise-Roasted Red Cabbage with Carrots and Beets


Serves 8 with leftovers

½ pound small or medium red beets

2 ounces pancetta, cut into small dice

1 small head of red cabbage (about 1 ½ pounds), quartered, cored and finely sliced

1 large or 2 small yellow onions, thinly sliced


2 fresh bay leaves

4 cloves garlic, peeled and coarsely chopped

2 tart apples, peeled, cored and thinly sliced

3 medium carrots, peeled and cut into thick julienne, about 1 ½ inch long

1 teaspoon garam masala

1 heaping tablespoon dark brown sugar

¾ cup dry red wine

½ cup really nice red wine vinegar

2 tablespoons maple syrup

More salt, and freshly ground pepper, to taste



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