Guests to Carowinds in 2015 will not only see a reconfigured entryway to the park, with the new Fury 325 roller coaster dipping underground, but the park’s new Executive Chef also hopes to reshape the way you think of amusement park food.

Executive Chef Kris Siuta aims to bring southern charm into the menu items offered at Carowinds in 2015. Back in December 2014, Kris gave guests a glimpse of what would be coming to your plates at Carowinds.

Link: New Carowinds 2015 Food Menu Items

So we are happy to be able to share recipes for some of the new menu items to be featured this year.

First up is a great side dish that pairs excellent with all sorts of main entrees.

Braised Red Cabbage and Beets

Ingredients
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

Preparation
– 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.

Did you try this recipe at home? What did you think? Tell us below in the comments.

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