Ingredients

• 1 red cabbage approximately 750g
• 1 tbsp coconut oil
• 1 whole raw beetroot
• salt and pepper for seasoning
• 1 bay leaf
• ½ tsp of ground anise
• 12 cloves
• 2 tsp of coriander
• 1 tsp of nutmeg
• 500ml vegetable broth
• 200g pear
• 1 tsp rice syrup (optional)
• 2 tbsp of red wine vinegar

Here’s how you make it

1. Peel and chop the raw beetroot.
2. Place the coconut oil in a big pan and let it melt.
3. When it’s hot, add the beetroot, salt and pepper and cook for 5 minutes.
4. Add the spices – the bayleaf, cinnamon, nutmeg, anise and coriander.
5. Add the red cabbage and red wine vinegar and let it simmer, covered for 5 minutes.
6. Roughly chop the pear into long strands. I prefer chunky fruit and vegetables but you can decide how you’d like to present it.
7. Cover and simmer for about 45 minutes and stir occasionally.
8. Allow to cool.
9. Enjoy this dish hot or cold!