A Red Cabbage & Beetroot Christmas Sensation

With cranberries, ginger, apple cider vinegar and a surprising secret ingredient, this is a the most delicious side dish for Christmas Day. If it’s a little tart (depending on the marmalade you use) add a little extra sugar.

Ingredients (serves 6-8)

  • 1 large red onion, thinly sliced
  • 3-4 medium beetroot, grated
  • 1 small red cabbage, shredded
  • 1 tbsp butter
  • 75g cranberry sauce
  • 75g marmalade
  • 3 cloves garlic, crushed
  • 1″ piece root ginger, grated
  • 75g soft brown sugar (you may wish to add a little more depending on sweetness of cranberry sauce/marmalade)
  • 75ml apple cider vinegar
  • Sea salt & pepper


  1. On a medium heat, melt the butter in a heavy based saucepan (fairly large)
  2. Add the onion and cook gently until it starts to turn translucent
  3. Add the ginger and garlic, and cook for 1 min
  4. Add the vinegar, cranberry sauce and marmalade, and sugar. Stir well.
  5. When the mixture starts to simmer, add the cabbage and beetroot, Stir it through and then cover.
  6. Turn the heat down a bit and leave to cook for 45 mins.
  7. Season with the salt and pepper. If required, you could add a little more sugar or a splash of balsamic vinegar.

This dish looks really lovely topped with toasted nuts and orange zest – we toasted up some flaked almonds, pumpkin seeds and pine nuts and it worked really well.