Beetroot and Red Cabbage with Cranberries Veg
HT ACC 25mins
Serves 4 Hot Vegetarian Vegan Vegetables
Accompaniment Gluten Wheat Dairy free Eggless
2 tbsp Vegetable Oil
225g/8oz Red Cabbage, coarsely shredded
200g/7oz Cooked Beetroot, cut into Julienne
90ml/3fl.oz. Cranberry Sauce
1 tbsp Balsamic Vinegar
Salt and Black Pepper
1/2 teasp Ground Allspice
1/2 teasp Ground Cloves
1. Heat the oil in a large crying pan, add the cabbage and sauté over a
medium heat for 5 minutes, stirring occasionally.
2. Add the beetroot, cranberry sauce, vinegar, salt, pepper, allspice, and
cloves, mix well then cover and cook gently for 15 minutes. Serve hot.
Excellent served with the Roast Turkey or Ham at Christmas or Easter.
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