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Mary Berry Red Cabbage

Mary Berry Red Cabbage

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Why You’ll Love This Recipe

Mary Berry’s Red Cabbage is a beautifully balanced side dish featuring tender, braised cabbage with a subtle sweetness and a gentle tang. It’s perfect alongside roasted meats or holiday feasts, bringing vibrant color, warming spices, and cozy comfort to the table.

ingredients

Mary Berry Red Cabbage this Recipe
Mary Berry Red Cabbage 10 Mary Berry’s Red Cabbage is a beautifully balanced side dish featuring tender, braised cabbage with a subtle sweetness and a gentle tang. It’s perfect alongside roasted meats or holiday feasts, bringing vibrant color, warming spices, and cozy comfort to the table.

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
red cabbage (shredded)
apple (peeled, cored, chopped)
onion (thinly sliced)
butter
olive oil
brown sugar
red wine vinegar (or apple cider vinegar)
plain water (or stock)
salt and pepper
optional spices: allspice, juniper berries, or cloves

directions

  1. In a large pan, heat butter and a splash of olive oil. Sauté the onion until softened.
  2. Add chopped apple and cook briefly until they begin to soften.
  3. Stir in shredded red cabbage and toss to coat with the onion–apple mixture.
  4. Sprinkle brown sugar over the cabbage, then add vinegar and a little water or stock.
  5. Add a pinch of salt, pepper, and optional spices like allspice or juniper berries.
  6. Cover the pan, reduce the heat, and simmer gently for 45–60 minutes, stirring occasionally.
  7. Cook until the cabbage is tender, the flavors have melded, and excess liquid has mostly evaporated.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 45–60 minutes
Total time: 1–1¼ hours

Variations

Mary Berry Red Cabbage
Mary Berry Red Cabbage 11 Mary Berry’s Red Cabbage is a beautifully balanced side dish featuring tender, braised cabbage with a subtle sweetness and a gentle tang. It’s perfect alongside roasted meats or holiday feasts, bringing vibrant color, warming spices, and cozy comfort to the table.
  • Add a cinnamon stick or star anise for a spiced aroma.
  • Stir in a handful of dried cranberries at the end for sweetness and texture.
  • Use white wine vinegar for a lighter tang.
  • For a vegan version, replace butter with olive oil or vegan margarine.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave until warm. Cool completely before freezing; freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?
Yes! It tastes even better when made a day ahead, as flavors deepen with time.

Is this dish gluten‑free?
Yes, it’s naturally gluten‑free — just double‑check vinegar/spices if needed.

Can I use green cabbage instead?
You can, but the color and sweetness will differ; red cabbage gives a richer flavor and vibrant hue.

Can I skip the sugar?
The sugar balances the vinegar and natural cabbage bitterness. You can reduce it or substitute with maple syrup or honey.

What should I serve this with?
It’s lovely with roast pork, turkey, duck, or sausages — a classic pairing!

Conclusion

Mary Berry’s Red Cabbage is a deliciously simple and elegant side that elevates any meal with its sweet‑tangy warmth and striking color. It’s easy to prepare, keeps well, and enhances your spread whether weekday or holiday — a versatile classic you’ll return to time and again.

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Mary Berry Red Cabbage

Mary Berry Red Cabbage

  • Author: chefisraa
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Braising
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

Mary Berry’s red cabbage recipe is a sweet, tangy, and tender side dish, slowly braised in cider and redcurrant jelly, perfect for complementing roasts.

Ingredients

  • 1 tbsp olive oil
  • 2 knobs butter (one for cooking, one for finishing)
  • 1 onion, finely sliced
  • 1 kg red cabbage, finely shredded
  • 250 ml cider
  • 4 tbsp redcurrant jelly
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 160°C (140°C fan) / Gas mark 3.
  2. Heat the olive oil and one knob of butter in an ovenproof casserole dish over medium heat.
  3. Add the sliced onion and shredded cabbage, cooking for 3–4 minutes until slightly softened.
  4. Pour in the cider and add the redcurrant jelly. Season with salt and pepper.
  5. Bring the mixture to a boil, then cover with a lid.
  6. Transfer to the oven and bake for 3–4 hours, until the cabbage is tender.
  7. Remove from oven and spoon the cabbage into a serving dish using a slotted spoon.
  8. Boil the remaining liquid in the dish on the stove to reduce it to a syrupy consistency.
  9. Stir in the second knob of butter and pour over the cabbage before serving.

Notes

  • Can be made up to 12 hours in advance and reheated.
  • Freezes well; defrost and reheat gently before serving.
  • Adjust sweetness with more redcurrant jelly if desired.
  • Best served with roasted meats, especially pork or game.