Page title and description
Red cabbage and beetroot confit
This confit is a meal itself, scooped over mash or a baked potato. It also makes a lovely contrast to roast duck, venison, pork, or sausages. It's an easy dish, requiring little attention once it's in the pan.
Ingredients
- 1 tbsp butter
- 1 large red onion, finely sliced
- 100ml red wine vinegar
- 100g light soft brown sugar
- 150g cranberry sauce, cranberry jelly or dark plum jam
- ½ small red cabbage, finely shredded
- 3 medium beetroot, peeled and cut into matchsticks on a mandolin, or grated
- splash balsamic vinegar
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
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Step 1
Melt the butter in a large, heavy-based saucepan, add the onion and sweat gently until soft but not coloured. Add the red wine vinegar, sugar and cranberry sauce and bring to a gentle simmer.
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Step 2
Add the cabbage and beetroot, stir well, then cover and cook very gently for 30-40 minutes, until the vegetables are soft and the liquid has reduced to a sticky sauce. Adjust the seasoning with balsamic vinegar, celery salt and pepper.
