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Mary Berry Braised Red Cabbage Recipe

Mary Berry Braised Red Cabbage
Print Recipe
Print Recipe

Mary Berry Braised Red Cabbage is a slow-cooked cabbage dish where finely shredded red cabbage is simmered with apples, vinegar, onions, sugar, and spices until soft and glossy. The acidity of the vinegar balances the natural sweetness of the apples and cabbage, while spices like cloves or cinnamon add a warm, aromatic note. The long cooking time ensures every strand becomes tender and infused with flavour. This classic British side is a staple during autumn and winter, especially around Christmas.

Ingredients

  • 1 red cabbage (about 1kg), finely shredded

  • 2 apples, peeled and grated

  • 1 large onion, thinly sliced

  • 3 tablespoons brown sugar

  • 3 tablespoons red wine vinegar

  • 25g butter

  • ½ teaspoon ground cinnamon

  • Salt and black pepper, to taste

  • Optional: A handful of dried cranberries or a pinch of cloves

Instructions

  • Prepare the vegetables – Shred 1 red cabbage, thinly slice 1 onion, and grate 2 apples to create a balanced texture.

  • Layer the ingredients – In a large casserole dish, layer cabbage, onion, and apple to help flavours distribute evenly.

  • Add seasoning and butter – Scatter 3 tbsp brown sugar, ½ tsp cinnamon, salt, and pepper over the layers, then dot with 25g butter.

  • Pour vinegar for balance – Drizzle 3 tbsp red wine vinegar evenly over the mixture to add acidity and brightness.

  • Cover and cook gently – Bake at 160°C (320°F) for 1½–2 hours, stirring halfway until the cabbage turns soft and glossy.

  • Adjust flavours – Taste and adjust sweetness or acidity, adding a touch more sugar or vinegar if needed.

  • Serve warm – Present alongside roasts, festive mains, or hearty winter dishes.

Find it online: https://maryberrycooks.co.uk/mary-berry-braised-red-cabbage/