- 1 large red cabbage (about 750g/1lb 10oz)
- 400g raw beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 red onions, chopped
- 4 eating apples, grated to the cores (cores discarded)
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
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.