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

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Instructions

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