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Fruity red cabbage

Fruity red cabbage

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 with leftovers

Rustle up your own, sweeter version of pickled sauerkraut with apple, redcurrant and cider flavours

  • Freezable
  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal289
fat1g
saturates0g
carbs65g
sugars65g
fibre7g
protein4g
low insalt0.2g
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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 sultana

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2012

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A star rating of 5 out of 5.1 rating
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