medshi8 This tender, sweet-and-sour Mary Berry Red Cabbage is made with shredded cabbage, tart apples, and muscovado sugar, and is ready in just under 2 hours. The slow braise transforms the crunchy raw ingredients into soft, glossy ribbons with a deep jewel-toned colour. I love how the cider vinegar cuts through the richness of a Sunday roast, making it the perfect side dish.
Why This Classic Works
The secret to this recipe is the balance between the sharp cider vinegar and the rich, molasses-like flavour of the muscovado sugar. Unlike quick slaws, this dish relies on a gentle, slow cook in the oven, which allows the apples to break down and melt into the cabbage, creating a natural sweetness that binds everything together.
I also learned that this is one of those rare dishes that actually tastes better the next day. The flavours have more time to mingle, and the cabbage softens further without turning into mush. It is the ultimate fuss-free side because you simply layer the ingredients and let the oven do the heavy lifting.
Mary Berry Red Cabbage Ingredients
- 1kg (2lb 4oz) red cabbage: Quartered, cored, and finely shredded.
- 2 onions: Large, peeled and thinly sliced.
- 2 apples: Bramley or crisp eating apples, peeled, cored, and chopped.
- 50g (2oz) butter: Cut into small cubes or knobs.
- 3 tbsp light muscovado sugar: Adds a rich, caramel sweetness.
- 3 tbsp cider vinegar: Essential for preserving the purple colour and adding tang.
- 150ml (5 fl oz) water: You can also use apple cider for a stronger flavour.
- Salt and freshly ground black pepper: To taste.
- Optional: A pinch of ground cinnamon or nutmeg for a festive twist.
How To Make Mary Berry Red Cabbage
- Prepare the vegetables: Preheat your oven to 150°C (130°C fan/300°F/Gas 2). Shred the red cabbage finely and slice the onions and apples. Uniform slices ensure everything cooks at the same rate.
- Layer the casserole: In a large, ovenproof casserole dish with a tight-fitting lid, arrange a layer of shredded cabbage, followed by a layer of onions and apples. Sprinkle over some of the sugar and seasoning. Repeat these layers until all ingredients are used.
- Add the liquid and butter: Pour the cider vinegar and water (or cider) over the layered vegetables. Dot the cubes of butter over the top surface. This butter will melt down through the cabbage, making it glossy and rich.
- Braise slowly: Cover the dish tightly with the lid. Place in the oven and cook for 1½ to 2 hours. Halfway through cooking, remove the lid carefully and give everything a good stir to distribute the juices and sugar.
- Finish and serve: The cabbage is ready when it is completely tender and the liquid has reduced to a sticky glaze. Taste and adjust the seasoning if needed before serving warm.
Recipe Tips
- Slice it thin: The texture relies heavily on how you prep the veg. Keep the cabbage shreds as thin as possible so they become silky rather than chewy.
- Don’t skip the butter: It might be tempting to leave it out, but the butter emulsifies with the sugar and vinegar to create the glossy sheen that makes this dish look restaurant-quality.
- Check the liquid: Red cabbage releases its own moisture, but if your pot lid isn’t tight, it might dry out. Check it after an hour and add a splash more water if it looks dry.
- Make it ahead: This dish freezes brilliantly. You can cook it fully, let it cool, and freeze it for up to a month. Defrost thoroughly and reheat on the hob or in the oven.
What To Serve With Red Cabbage
This side dish is the traditional partner for roast goose or duck, as the acidity cuts through the fatty meat perfectly. It is also excellent alongside gammon or a slow-roasted pork belly. For a vegetarian option, it pairs beautifully with a nut roast or a rich mushroom wellington.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days; the flavour will improve after 24 hours. To freeze, place the cooled cabbage in freezer-safe bags or tubs and store for up to 1 month.
FAQs
Can I use white sugar instead of muscovado?
Yes, you can use regular brown sugar or even caster sugar, but light muscovado provides a deeper, toffee-like flavour that complements the cabbage best.
Why did my red cabbage turn blue?
Red cabbage can turn blueish-purple if cooked in alkaline water. The cider vinegar in this recipe is crucial not just for flavour, but to lock in that vibrant red-purple hue.
Do I need to fry the onions first?
Not for this method. Layering the raw onions with the cabbage allows them to steam and soften gently, which is much easier and requires less active cooking time.
Nutrition
- Calories: 125 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 65mg
- Total Carbohydrate: 16g
- Protein: 2g
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Mary Berry Red Cabbage
6
servings15
minutes3
hours20
minutes3
hours35
minutesThis tender, glossy Mary Berry Red Cabbage is braised slowly with tart apples, muscovado sugar, and cider vinegar. Ready in under 2 hours, it is the perfect make-ahead side dish for Sunday roasts or festive dinners.
Ingredients
1kg (2lb 4oz) red cabbage, finely shredded
2 large onions, thinly sliced
2 apples (Bramley or eating), peeled and chopped
50g (2oz) butter, cubed
3 tbsp light muscovado sugar
3 tbsp cider vinegar
150ml (5 fl oz) water (or cider)
Salt and freshly ground black pepper
Directions
- Preheat the oven to 150°C (130°C fan/300°F/Gas 2). Shred the cabbage and slice the onions and apples finely.
- In a large ovenproof casserole dish with a lid, layer the cabbage, onions, and apples. Sprinkle sugar and seasoning between the layers.
- Pour the cider vinegar and water over the vegetables, then dot the top with cubes of butter.
- Cover with the lid and bake for 1½ to 2 hours. Stir halfway through to ensure even cooking.
- Remove from the oven when the cabbage is tender and glossy. Taste and adjust seasoning before serving.
