Per serving:
- Calories: 119
- Protein: 2g
- Total fat: 6g
- Saturates: 3g
- Carbs: 3g
- Total sugars: 9g
- Fibre: 5g
No Christmas table is complete without one of our favourite red cabbage recipes, so get cooking!
Braised beetroot and cranberry cabbage
Beetroot adds a lovely sweetness and vibrant hue to this classic Christmas side.
The addition of beetroot brings welcome sweetness and vibrancy to this red cabbage recipe, making it a well-deserved side dish on your festive table this Christmas Day.
Once the initial softening is done, this dish is pretty hands-off, leaving you time to prepare the rest of the trimmings, but if you want to get ahead, we've also included helpful tips on preparing the red cabbage in advance.
Find all of our most popular Christmas recipes here.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Cal/Serv:
119
Ingredients
- 50 g butter
- 2 tsp. Dijon mustard
- 2 raw medium beetroots, peeled and coarsely grated
- 1 large red cabbage, about 1kg, core removed and finely shredded
- 150 g fresh or frozen cranberries
- 500 ml vegetable stock
- 150 ml white wine
- 1 Tbsp. caster sugar
Directions
- Step 1Melt butter in a large, heavy-based pan over medium heat. Add mustard, beetroot and cabbage and cook for 5min, until starting to soften.
- Step 2Stir in cranberries, stock, wine, sugar and plenty of seasoning. Bring to the boil and simmer for 1hr, stirring occasionally, until cabbage is tender and liquid reduced to almost nothing. Check seasoning and transfer to a warmed serving dish. Serve.
Get ahead:
Make up to a day ahead. Cool, cover and chill. To serve, reheat in a pan with a splash of water until piping hot.
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