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Beetroot and Red Cabbage with Cranberries

Name: Beetroot and Red Cabbage with Cranberries
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 225g Red cabbage coarsely chopped.; 2 tbsp good quality vegetable oil; 200g cooked beetroot cut into julienne; 90ml cranberry sauce/jelly; 1 tbsp balsamic vinegar; salt; pepper; 1/2 tsp ground cloves; 1/2 tsp ground allspice

Delicious side dish with a nut roast.

Customer Rating:
4.0

(1 votes)

Posted by: Rhona
On: 13/02/2009

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Side dishes

You will need

Ingredient	Add
225g Red cabbage coarsely chopped.	Awaiting stock	More products
2 tbsp good quality vegetable oil		More products
200g cooked beetroot cut into julienne		More products
90ml cranberry sauce/jelly	Awaiting stock	More products
1 tbsp balsamic vinegar		More products
salt		More products
pepper		More products
1/2 tsp ground cloves		More products
1/2 tsp ground allspice		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the oil in a large frying pan add the cabbage and saute over a medium heat for 5 mins stirring occasionally.
Add the beetroot, cranberry sauce, vinegar, salt, pepper, allspice and cloves, mix well then cover and cook gently for 15 mins
Serve hot.