Tangy sauerkraut red cabbage
Serves 4
Easy
Prep:
Cook:
Stuff any leftovers from this red cabbage sauerkraut into a cheese toastie, or serve with a glazed ham. It's just as delicious served cold as it is hot
Skip to ingredients
- 50g butter
- 2 tbsp wholegrain mustard
- 1 small red cabbagefinely shredded
- 1 medium beetrootpeeled and grated
- 300ml vegetable stock
- 150g sauerkraut(we used Vadasz)
- small handful of dillroughly chopped (optional)
Nutrition: Per serving
- kcal143
- fat12g
- saturates7g
- carbs5g
- sugars4g
- fibre5g
- protein3g
- salt1.42g
Method
step 1
Melt the butter and mustard together in a large pan over a low heat. Tip in the cabbage and cook for 5-10 mins until the cabbage has started to soften.
step 2
Stir in the beetroot, stock and plenty of seasoning. Bring to the boil, then reduce the heat and simmer for 1 hr, stirring occasionally until the cabbage is tender.
step 3
Stir in the sauerkraut and warm through. Will keep covered and chilled for up to three days. Spoon into a serving dish and sprinkle over the dill, if using.
