Fruity red cabbage

Fruity red cabbage

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(1 ratings)

Prep: 45 mins Cook: 1 hr

Easy

Serves 6 with leftovers
Rustle up your own, sweeter version of pickled sauerkraut with apple, redcurrant and cider flavours

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal289
  • fat1g
  • saturates0g
  • carbs65g
  • sugars65g
  • fibre7g
  • protein4g
  • salt0.2g
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Ingredients

  • 1 large red cabbage (about 750g/1lb 10oz)
  • 400g raw beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 red onion, chopped
  • 4 eating apple, grated to the cores (cores discarded)
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g redcurrant jelly
  • 100g caster sugar
  • 100ml cider vinegar
  • 300ml apple juice
  • 140g sultana

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.

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Comments (2)

lizzafezza's picture
5

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

Questions (1)

ingridgraff's picture

Can you seal and store this?

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