Mary Berry Ruby Red Cabbage Recipe

The Mary Berry Ruby Red Cabbage is a warm, flavorful, slow-cooked side dish that brightens any plate with its deep purple color and sweet-tangy balance. It pairs beautifully with roast dinners, Christmas meals, and winter comfort foods. With apples, onions, vinegar, and gentle spices, this dish turns simple red cabbage into a tender and aromatic side that’s both nutritious and irresistibly comforting.

What Is Mary Berry Ruby Red Cabbage?

Mary Berry’s Ruby Red Cabbage is a braised cabbage dish made with finely shredded red cabbage cooked slowly with apples, onions, brown sugar, spices, and vinegar. As it simmers, it becomes soft, glossy, sweet, and tangy—perfect for serving alongside rich meats and festive meals.

Other Popular Mary Berry Recipes

• Mary Berry Christmas Red Cabbage
• Mary Berry 4 Egg Pavlova
• Mary Berry Highland Pie
• Mary Berry Christmas Chutney

Why This Recipe Is Worth Trying

• Perfect festive side dish with bold flavor
• Simple ingredients that are budget-friendly
• Make-ahead friendly—flavors improve overnight
• Naturally vibrant color that looks beautiful on the table
• Complements roasts, poultry, sausages, and holiday mains

Essential Ingredients to Make Mary Berry Ruby Red Cabbage

• 1 medium red cabbage, finely shredded
• 2 large apples, peeled and chopped
• 1 onion, thinly sliced
• 50g butter
• 2 tbsp brown sugar
• 3 tbsp red wine vinegar
• 150ml vegetable stock
• 1 tsp cinnamon
• ½ tsp mixed spice or nutmeg (optional)
• Salt and black pepper

Handy Kitchen Tools for Best Results

• Large casserole dish or Dutch oven
• Sharp knife
• Wooden spoon
• Cutting board
• Heatproof lid
• Measuring jug

Step-by-Step Guide to Making Mary Berry Ruby Red Cabbage

Step 1: Prepare All Ingredients

Shred the cabbage finely, slice the onion thinly, and chop the apples into small pieces.

Step 2: Layer the Cabbage Mixture

In your pot, place half the cabbage at the bottom. Add half the onion and apple, then sprinkle sugar, spices, salt, and pepper. Repeat with remaining ingredients.

Step 3: Add Liquids and Butter

Pour in the stock and vinegar. Scatter butter pieces across the top to melt through the mixture during cooking.

Step 4: Slow Cook Gently

Cover with a tight lid and cook on low heat for 1 hour, stirring once midway to help the layers combine.

Step 5: Continue Cooking Until Tender

Cook for another 20–30 minutes until soft, glossy, and evenly coated. Adjust sugar or vinegar to balance sweetness and acidity.

Step 6: Serve Warm

Dish up alongside roast turkey, beef, pork, baked sausages, or mashed potatoes.

What I Got Wrong (And How I Fixed It)

• Too crunchy: Extended cooking time and added a splash of stock.
• Too sweet: Balanced with extra vinegar.
• Dry texture: Stirred in extra butter or stock while simmering.
• Dull color: Ensured acidity was added early—vinegar keeps it vibrant.

Healthier Version of Mary Berry Ruby Red Cabbage

Replace butter with olive oil, reduce sugar, and use naturally sweet apples for balance. You can also use low-sodium stock for a lighter version.

Ingredient Substitutions for Mary Berry Ruby Red Cabbage

• Brown sugar: Use honey or maple syrup.
• Red wine vinegar: Substitute with apple cider vinegar or balsamic.
• Stock: Replace with water in a pinch.
• Apples: Pears provide a soft, sweet alternative.

Pairing Ideas: What to Serve With Ruby Red Cabbage

• Roast pork – Classic sweet-savory balance
• Christmas turkey – Festive favorite
• Beef brisket – Rich meat pairs well with tangy cabbage
• Grilled sausages – Comforting and hearty
• Mashed potatoes – Creamy pairing

Expert Tips to Make Perfect Mary Berry Ruby Red Cabbage

• Slice cabbage thinly for even cooking.
• Cook low and slow for rich flavor.
• Taste as you go to balance sweetness and acidity.
• Add apples early—they melt into the cabbage beautifully.
• Use a heavy pot to prevent burning.
• Let it rest overnight—flavors deepen.
• Don’t skip vinegar—it preserves color and flavor.

Creative Ways to Customize Mary Berry Ruby Red Cabbage

• Add dried cranberries for festive sweetness.
• Stir in orange zest for citrus brightness.
• Mix in crispy bacon for smoky depth.
• Add cloves or star anise for a Christmas aroma.
• Finish with redcurrant jelly for a glossy, sweet finish.

Storing Mary Berry Ruby Red Cabbage the Right Way

• Refrigerate: Keeps 3–4 days in an airtight container.
• Freeze: Stores well for up to 2 months.
• Thaw and reheat gently to preserve texture.

How to Reheat Ruby Red Cabbage (If Needed)

• Stovetop: Heat on low with a splash of stock.
• Microwave: Warm in short intervals to avoid drying.
• Oven: Cover and heat at 150°C (300°F) for 10–15 minutes.

Nutritional Breakdown (per serving)

• Calories: 120
• Fat: 4g
• Carbohydrates: 17g
• Fiber: 4g
• Sugar: 10g
• Protein: 2g

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FAQs

Why does red cabbage sometimes turn blue while cooking?

Red cabbage turns blue when the dish lacks enough acidity. Adding vinegar at the beginning of cooking helps maintain its vibrant ruby color. If the cabbage starts looking dull, stir in a little more vinegar or lemon juice to restore brightness.

How do I make braised red cabbage softer and more tender?

For a softer texture, cook the cabbage low and slow with the lid on. Adding a small splash of stock during cooking ensures enough moisture for the cabbage to break down fully without drying out.

Why is my braised red cabbage too sweet?

If the dish tastes overly sweet, reduce the amount of brown sugar or balance it with extra vinegar or lemon juice. Using tart apples instead of sweet varieties also helps control sweetness naturally.

Can I make Mary Berry ruby red cabbage ahead of time?

Yes, this recipe is ideal for preparing in advance. Braised red cabbage develops deeper flavor after resting overnight. Reheat gently with a little added stock to bring back moisture before serving.

Wrapping It Up

The Mary Berry Ruby Red Cabbage is a colorful, flavorful, and easy side dish that brings a festive touch to any meal. With its sweet-tangy balance, tender texture, and rich aroma, it’s the perfect addition to roast dinners and celebrations. Make it ahead, pair it with your favorite mains, and enjoy a dish that gets even better with time!