Fruity red cabbage

Fruity red cabbage

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(1 ratings)

Prep: 45 mins Cook: 1 hr


Serves 6 with leftovers
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


  • 1 large red cabbage (about 750g/1lb 10oz)
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 400g raw beetroot



    A 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)



    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


  1. 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.

  2. 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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Comments, questions and tips

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18th Nov, 2012
Made this to accompany the Maple-mustard pulled pork and it was really tasty. Everyone loved it, so much so they took some home with them. Makes loads tho, would probs serve 12 not 6 and we are big eaters.
1st Nov, 2012
How many Kilner 0.5L kilner jars do I need to store this? Thanks, Peter
18th Sep, 2015
Can you seal and store this?
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