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Beetroot and Red Cabbage with Cranberries   Veg HT ACC 25mins

Serves 4     Hot Vegetarian Vegan Vegetables  Fruit  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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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