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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

Ingredients
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

Instructions

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.

 

More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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