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Mary Berry Red Cabbage Recipe

Mary Berry Red Cabbage Recipe

Mary Berry's red cabbage is a slow-braised, sweet and spiced red cabbage with apple and red wine vinegar — the essential side dish for Christmas and Sunday roasts.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 Portions
Course: Appetizer
Cuisine: British
Calories: 120
Ingredients Method Notes

Ingredients
  

  • Braised Red Cabbage:
  • 1 medium red cabbage about 1kg, shredded finely
  • 2 large Bramley apples peeled, cored, roughly chopped
  • 1 large onion finely sliced
  • 3 tbsp soft dark brown sugar
  • 4 tbsp red wine vinegar
  • 150 ml red wine
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 star anise
  • 1 bay leaf
  • ½ tsp ground nutmeg
  • 30 g unsalted butter
  • Salt and pepper

Method
 

  1. Melt butter in a large heavy casserole. Cook sliced onion 5 minutes until softening.
  2. Add shredded cabbage, chopped Bramley apple, brown sugar, red wine vinegar, red wine, all whole spices, nutmeg, and seasoning. Stir to combine.
  3. Bring to a gentle simmer. Reduce to the lowest heat — cover tightly. Cook 1 hour 30 minutes – 2 hours, stirring every 20 minutes, until completely tender and sauce is glossy.
  4. Remove and discard cinnamon stick, star anise, cloves, and bay leaf. Taste — adjust sugar and vinegar balance. If too liquid, cook uncovered 10–15 minutes more.
  5. Serve immediately or cool and refrigerate for up to 5 days — the flavour improves over time.

Notes

Make 2–3 days ahead — the flavour deepens and the spices integrate completely.
Use Bramley apples — their sharpness and how they break down gives body and balance.
Whole spices give gentle depth — do not replace with ground equivalents.
Cook on the lowest possible heat for the full time — high heat gives tough, uneven cabbage.
Keeps in the fridge for 5 days and improves every day.
Freezes in portions for up to 3 months.
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