Riverford Wicked Leeks
Red cabbage and beetroot confit recipe image

Print 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.


  • 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 & cut into matchsticks on a mandolin, or grated
  • Splash balsamic vinegar
  • Salt & pepper


  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.
  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.
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