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“Vibrant in taste and color. Unique, Sweet, fruity and tangy. A hint of raspberries and lingonberries. Made with jarred lingonberries but you can use red currant jam. Great for your summer Picnic's. Oh and so healthy for you and the family! the benifits of cabbage and beets are BIG.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 14 cup wild lingonberry sauce or 14 cup jam
  • 15 ounces coleslaw dressing (Marzetti)
  • 2 teaspoons red raspberry white balsamic vinegar
  • 16 ounces pickled beets, with onions, Saving 2 tablespoons juice for dressing
  • 1 celery rib, minced finely
  • 1 red onion, peeled rough cut
  • 1 head red cabbage, cut into pieces (8-10 cups shredded)
  • salt and pepper

Directions

  1. In a large bowl place jam, dressing 2 tablespoons of the pickled beet juice,and vinegar.
  2. Strain the pickled beets and onions. Add the pickled onions to the dressing.
  3. Toss celery to dressing.
  4. In a food processor mince the beets and red onion stir to the dressing.
  5. With the shredder disc place the cabbage through the feed tube to shred. Add to the dressing and chill for 2 hours. Adjust taste with salt and pepper. Adding more vinegar or jam to taste.
  6. Enjoy!

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