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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.