Fruity red cabbage

Fruity red cabbage

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Cooking time

Prep: 45 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6 with leftovers

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
289
protein
4g
carbs
65g
fat
1g
saturates
0g
fibre
7g
sugar
65g
salt
0.2g

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 sultanas

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Method

  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.
  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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Comments

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lizzafezza's picture
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Made this to accompany the Maple-mustard pulled pork and it was really tasty. Everyone loved it, so much so they took some home with them. Makes loads tho, would probs serve 12 not 6 and we are big eaters.

tavendale's picture

How many Kilner 0.5L kilner jars do I need to store this?

Thanks,
Peter

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