30 grams butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 beetroot, peeled and grated
¼ red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
2 tablespoons brown sugar
2 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper

Preheat oven to 160°C.
Melt the butter in a pan and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes.
Put all the remaining ingredients in an ovenproof casserole, then add the contents of the pan, season generously and stir well to combine. Cover casserole tightly and cook for 1 hour, stirring the vegetables after 30 minutes. It can be cooked for another 15-20 minutes depending on how tender you like your cabbage.