- 3/4 pound red cabbage (1/2 small head), cut into wedges, cored
- 4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
- 1/4 cup (1/2 stick) butter
- 2 onions, chopped
- 1/2 cup (or more) water
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 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 sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.