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.
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.