Mary Berry Ruby Red Cabbage Recipe

This tender, sweet-and-sour Mary Berry Ruby Red Cabbage is made with shredded cabbage, tart apples, and cider vinegar, ready in 140 minutes. The cabbage slowly braises until it collapses into a soft, richly glazed accompaniment that fills the kitchen with spiced fruit aromas. I always make a large batch because it tastes even better the next day.

Why This Classic Works

I used to struggle with red cabbage turning out either too tough or far too acidic. Slow-cooking it over a low heat with a tight-fitting lid completely solves both issues.

Adding brown sugar and tart apples creates a balanced glaze that clings perfectly to the vegetables. I found that preparing it a day ahead actually intensifies the deep flavours.

Mary Berry Ruby Red Cabbage Ingredients

• 1 kg red cabbage, finely shredded
• 2 large onions, thinly sliced
• 2 Bramley apples, peeled, cored, and diced
• 50g butter
• 3 tbsp cider vinegar
• 3 tbsp soft dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

How To Make Mary Berry Ruby Red Cabbage

1. Prepare The Cabbage: Discard the tough outer leaves and hard central core before finely shredding the red cabbage with a sharp knife.
2. Layer The Ingredients: In a large, heavy-based casserole dish, layer the shredded cabbage, sliced onions, and diced apples.
3. Add The Flavourings: Sprinkle the brown sugar, cinnamon, cloves, salt, and pepper over the layers, then pour in the cider vinegar and dot with butter.
4. Simmer Gently: Cover tightly with a lid and cook on a very low heat for about 1.5 to 2 hours, stirring occasionally, until the cabbage is tender.
5. Adjust Seasoning: Taste and adjust the seasoning with a little more sugar or vinegar if needed before serving warm.

Recipe Tips

• Chop consistently: Shredding the cabbage finely ensures it cooks evenly and softens perfectly during the long braise.
• Use tart apples: Bramley or Granny Smith apples break down well and provide the necessary tartness to balance the sugar.
• Watch the heat: Keep the heat very low to prevent the sugars from catching and burning on the bottom of the pan.

What To Serve With Ruby Red Cabbage

This rich side dish pairs wonderfully with roasted meats like pork belly, duck, or a traditional roast turkey. The tangy sweetness cuts through rich gravies and fatty cuts perfectly.

How To Store

Keep leftover cooked cabbage in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months, making it a great prep-ahead side dish. Reheat gently on the stove or in the microwave until piping hot.

FAQs

Can I cook this in the oven instead?

Yes, you can bake it in a covered casserole dish at 150°C (130°C fan) for about two hours. Stir it halfway through to ensure even cooking.

Why did my cabbage turn blue?

Red cabbage contains pigments that react to alkaline environments. The cider vinegar provides the acidity needed to keep it a vibrant ruby red.

Can I use white wine vinegar?

White wine vinegar or red wine vinegar will work if you do not have cider vinegar. Balsamic can also be used but will alter the final colour and flavour.

Nutrition

• Calories: 120 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 150mg
• Total Carbohydrate: 20g
• Protein: 2g

Try More Recipes:

• Mary Berry Red Cabbage Recipe
• Mary Berry Lamb Stew Recipe
• Mary Berry Highland Pie Recipe