Name: Fruity red cabbage
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Serves 6 with leftovers
Cuisine: British
Ingredients: 1 large red cabbage (about 750g/1lb 10oz); 400g raw beetroot; 2 red onions chopped; 4 eating apples grated to the cores (cores discarded); 100g redcurrant jelly; 100g caster sugar; 100ml cider vinegar; 300ml apple juice; 140g sultana

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Fruity red cabbage

Fruity red cabbage

Sarah Cook

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Serves 6 with leftovers

Easy

Prep: 45 mins

Cook: 1 hr

A star rating of 5 out of 5.3 ratingsRate

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Rustle up your own, sweeter version of pickled sauerkraut with apple, redcurrant and cider flavours

Freezable

Dairy-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large red cabbage

(about 750g/1lb 10oz)
400g raw beetroot
2 red onions

chopped
4 eating apples

grated to the cores (cores discarded)
100g redcurrant jelly
100g caster sugar
100ml cider vinegar
300ml apple juice
140g sultana

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Nutrition: per serving

kcal289
fat1g
saturates0g
carbs65g
sugars65g
fibre7g
protein4g
salt0.2g

low

Method

step 1

Quarter the cabbage, cut away the tough stem and thinly shred each quarter. Put on a pair of clean rubber gloves, and peel and grate the beetroot.
step 2

Put all the ingredients in a large pan. Bring to the boil, then cover and cook over a low heat, stirring occasionally, for 45 mins-1 hr until tender. Cool to room temperature, then serve. Can be put into jars or dishes, covered and chilled for up to 3 days; bring to room temperature to eat.

Recipe from Good Food magazine, November 2012

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A star rating of 5 out of 5.3 ratings

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