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Red Cabbage and Beetroot confit

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Tasty twist on normal red cabbage


  • 1 tbsp margarine
  • 1 red onion, finely sliced
  • 100ml red wine vinegar (or white wine and malt vinegar mix)
  • 100g cranberry sauce
  • 1/2 small red cabbage finely chopped
  • 3 medium beetroot grated


  • STEP 1
    Melt the margarine in a saucepan and then add the onion. Sweat until soft. Add the vinegar and cranberry sauce and bring to a simmer.
  • STEP 2
    Add the cabbage and beetroot, stir and then cover and cook gently for 30-40 min,

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