I wouldn't normally serve all three together, however, we ended up with more dinner guests than anticipated and the Beetroot and carrots were roasted along with the other vegetables. The platter that we referred to as 'anthocyanin overload' was really delicious with the roast pork and apple sauce. The purple carrots and beetroot were roasted and then served on top a platter of braised red cabbage.
To continue with the theme I used red onions, cranberries and balsamic vinegar in the braised cabbage. The use of vinegar or another acid such as lemon juice stops the cabbage from going blue as it cooks. The caramelised onion and the cranberries add some sweetness, however, if the mixture is still a little tart add one or two teaspoons of brown sugar.
The first step is to soften and lightly caramelise the onions in a little over low heat.
Add the balsamic
Then the coarsly shredded red cabbage and cranberries. Cover and continue to cook over low heat for twenty minutes or more until the cabbage has softened. Stir every now and then to ensure that it doesn't stick to the saucepan and the cabbage is mixed through the onions and cranberries.
Braised Red Cabbage
1 red onion, sliced
1 - 2 tablespoons balsamic vinegar
1/2 red cabbage, coarsly shredded
1/4 cup dried cranberries
A little oil
Heat the oil, add the sliced onions and reduce heat. Cook onions over low heat until soft and starting to caramelise.
Add balsamic, cabbage and cranberries. Cover and continue to cook over low heat until cabbage has softened. Taste and season with salt and pepper if desired. A little brown sugar can be added if too tart.