Name: Braised Beetroot and Cranberry Cabbage
Cook time: 1 h
Yield: 8
Ingredients: 50g butter; 2tsp Dijon mustard; 2 raw medium beetroots, peeled and coarsely grated; Large red cabbage, about 1kg, core removed and finely shredded; 150g fresh or frozen cranberries; 500ml vegetable stock; 150ml white wine 1tbsp caster sugar

VMG Recipes