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Fruity red cabbage

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

  • Prep: 45 mins
    Cook: 1 hrs
  • Serves 6 with leftovers
  • Easy
  • Serves 6 with leftovers
  • Easy
  • Calories 289
  • Carbohydrates 65
  • Saturated Fat 0
  • Sugar 65
  • Protein 4
  • Fat 1
  • Fibre 7
  • Salt 0.2

Nutrition per serving

  • Calories 289
  • Carbohydrates 65
  • Saturated Fat 0
  • Sugar 65
  • Protein 4
  • Fat 1
  • Fibre 7
  • Salt 0.2

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 sultanas

Method

  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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