Fruity red cabbage
Rustle up your own, sweeter version of pickled sauerkraut with apple, redcurrant and cider flavours
Difficulty and servings
SERVES 6 with leftovers
Preparation and cooking times
Prep 45 mins
Cook 1 hr
Vegetarian, Vegan, Low-fat, Dairy-free
- 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.
PER SERVING
289 kcalories, protein 4g, carbohydrate 65g, fat 1 g, saturated fat 0g, fibre 7g, sugar 65g, salt 0.2 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2604654/
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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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Difficulty and servings
SERVES 6 with leftovers
Preparation and cooking times
Prep 45 mins
Cook 1 hr
Vegetarian, Vegan, Low-fat, Dairy-free
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
PER SERVING
289 kcalories, protein 4g, carbohydrate 65g, fat 1 g, saturated fat 0g, fibre 7g, sugar 65g, salt 0.2 g
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01 November 2012
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18 November 2012
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