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Tangy sauerkraut red cabbage

Tangy sauerkraut red cabbage in a serving bowl

Tangy sauerkraut red cabbage

Name: Tangy sauerkraut red cabbage
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 50g butter; 2 tbsp wholegrain mustard; 1 small red cabbage finely shredded; 1 medium beetroot peeled and grated; 300ml vegetable stock; 150g sauerkraut (we used Vadasz); small handful of dill roughly chopped (optional)

Alice Shields

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

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Stuff any leftovers from this red cabbage sauerkraut into a cheese toastie, or serve with a glazed ham. It's just as delicious served cold as it is hot

Egg-free

Low sugar

Vegetarian

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Ingredients

Nutrition

50g butter
2 tbsp wholegrain mustard
1 small red cabbage

finely shredded
1 medium beetroot

peeled and grated
300ml vegetable stock
150g sauerkraut

(we used Vadasz)
small handful of dill

roughly chopped (optional)

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Nutrition: Per serving

kcal143
fat12g
saturates7g
carbs5g
sugars4g
fibre5g
protein3g
salt1.42g

Method

step 1

Melt the butter and mustard together in a large pan over a low heat. Tip in the cabbage and cook for 5-10 mins until the cabbage has started to soften.
step 2

Stir in the beetroot, stock and plenty of seasoning. Bring to the boil, then reduce the heat and simmer for 1 hr, stirring occasionally until the cabbage is tender.
step 3

Stir in the sauerkraut and warm through. Will keep covered and chilled for up to three days. Spoon into a serving dish and sprinkle over the dill, if using.

Recipe from Good Food magazine, Christmas 2026

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