Fruity Red Cabbage

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

• Cooking Time Prep 45 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6 with leftovers

Nutrition per serving

• Kcalories

  289

• Protein

  4g

• Carbs

  65g

• Fat

  1g

• Saturates

  0g

• Fibre

  7g

• Sugar

  65g

• Salt

  0.2g

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

Directions

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.

Categories: All Christmas, Events