Fruity red cabbage

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

  • Prep:45 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 289
  • fat 1g
  • saturates 0g
  • carbs 65g
  • sugars 65g
  • fibre 7g
  • protein 4g
  • salt 0.2g


  • 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


  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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