Prep: 45 mins Cook: 1 hr
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
Ingredients
- 1 large red cabbage (about 750g/1lb 10oz)
Red cabbage
red cab-idgeA favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 400g raw beetroot
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 red onions, chopped
- 4 eating apples, grated to the cores (cores discarded)
Apple
ap-pelGrown 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
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.
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