Mary Berry Red Cabbage Recipe [Tips & Tricks]

If you’re looking to add a burst of flavor to your meals, Mary Berry’s red cabbage recipe is an absolute must-try!

With its perfect balance of sweetness and tanginess, this dish brings out the best in red cabbage, making it an unforgettable side for any occasion. Mary Berry, known for her expertise in simple yet delicious recipes, takes a classic vegetable and elevates it to new heights. Whether you’re planning a festive dinner or just want to try something new, this red cabbage recipe will impress your guests and make your taste buds dance!

Mary Berry Red Cabbage Recipe

Ingredients Needed For Mary Berry’s Red Cabbage

To make Mary Berry’s famous red cabbage dish, you’ll need a blend of fresh ingredients, each carefully selected to create the vibrant, rich flavors that define this dish. Here’s a breakdown of everything you’ll need:

1. Red Cabbage – The star ingredient, red cabbage is naturally a deep purple color, and when cooked, it softens and takes on a slightly sweet and tangy flavor. Typically, you’ll need about 1 medium head of red cabbage, finely shredded. This cabbage will form the base of the dish and provide a beautiful color when it’s cooked.

2. Apples – A couple of medium-sized apples, preferably a variety that holds its shape when cooked (like Bramley or Granny Smith), are a great addition. Their slight sweetness and tartness complement the cabbage perfectly. They add depth to the dish while balancing out the sharpness of the vinegar.

3. Onions – One large onion, finely chopped, brings a mild sweetness to the dish and gives it an aromatic backbone. The onion’s natural sugars caramelize as the dish cooks, contributing a savory richness.

4. Butter – A couple of tablespoons of butter provide the necessary fat for sautéing and ensure a smooth, glossy finish to the dish. It also adds a layer of richness to the flavors.

5. Brown Sugar – A tablespoon or two of brown sugar adds a touch of sweetness, which contrasts beautifully with the vinegar and spices, helping to balance the dish’s tangy and savory elements.

6. Red Wine Vinegar – A few tablespoons of red wine vinegar are essential to the flavor profile of the dish. It brings a sharp acidity that cuts through the richness of the butter and the sweetness of the sugar. The vinegar helps soften the cabbage while imparting a distinct, vibrant flavor.

7. Spices – Ground cloves, cinnamon, and allspice are commonly used in Mary Berry’s recipe. These spices provide an aromatic warmth to the dish and enhance its complexity. A pinch of salt and black pepper adds the necessary seasoning.

8. Stock – Either vegetable or chicken stock is needed to help braise the cabbage as it cooks. This moistening agent infuses the cabbage with additional flavors, allowing it to absorb the rich broth and spices.

Equipment Needed

To make Mary Berry’s red cabbage recipe, you’ll need just a few kitchen tools, all of which are easy to find in most home kitchens:

1. Sharp Knife – A sharp knife is essential for slicing the red cabbage and chopping the onions and apples. Since the cabbage has tough outer leaves, a good knife will ensure you can easily break it down into thin, even strips.

2. Large Frying Pan or Sauté Pan – A large pan is necessary for sautéing the onions, apples, and spices. It also gives you enough room to stir the cabbage as it cooks without overcrowding the ingredients.

3. Chopping Board – A sturdy chopping board is essential for preparing all the vegetables and fruits. It provides a safe and efficient surface for cutting the cabbage, apples, and onions.

4. Wooden Spoon – A wooden spoon is ideal for stirring the cabbage and other ingredients as they cook. It helps to avoid damaging the delicate cabbage and ensures even cooking.

5. Lid for the Pan – A lid is helpful for braising the cabbage once it’s added to the pan. This helps to trap steam and moisture, ensuring the cabbage cooks evenly and becomes tender without drying out.

6. Measuring Spoons – For accuracy in adding sugar, vinegar, and spices, measuring spoons are necessary. They help ensure the flavors are balanced perfectly.

7. Serving Dish – After the cabbage is cooked, you’ll want a large serving dish to present it beautifully. A deep, wide bowl or platter works best for showcasing this vibrant dish.

How To Make Mary Berry’s Red Cabbage

Mary Berry’s red cabbage recipe is an ideal side dish for hearty meats, particularly roasted pork or turkey. It’s a dish that can be prepared ahead of time and reheated, making it perfect for festive occasions or busy weeknight dinners. Here’s how to bring it all together:

1. Prepare the Cabbage – Begin by removing the tough outer leaves from the red cabbage. Slice the cabbage in half, then remove the core. After that, finely shred or slice the cabbage into thin strips, making sure they’re roughly uniform in size.

2. Chop the Apples and Onion – Peel and core the apples before cutting them into slices or chunks. Finely chop the onion to ensure it cooks evenly and releases its sweet flavor into the cabbage.

3. Cook the Onion and Apples – In a large frying pan or sauté pan, melt the butter over medium heat. Add the chopped onion and cook it until it softens and becomes translucent, about 5-7 minutes. Then, add the apple pieces and cook them for an additional 3-4 minutes, allowing them to soften slightly.

4. Add the Spices and Sugar – Stir in the brown sugar and spices (cinnamon, cloves, allspice, salt, and pepper). Let the sugar melt and the spices release their aroma, which should only take a minute or so.

5. Add the Cabbage – Once the apples and onions are cooked, add the shredded cabbage to the pan. Toss everything together to mix well, ensuring that the cabbage is coated with the butter, spices, and apple-onion mixture.

6. Add Vinegar and Stock – Pour in the red wine vinegar, which will help balance out the sweetness of the sugar. Next, add a splash of stock to help braise the cabbage. Stir to combine, ensuring the cabbage is evenly coated in the liquid.

7. Simmer and Cook – Lower the heat to a simmer, cover the pan with a lid, and cook the cabbage for about 45 minutes to 1 hour, stirring occasionally. The cabbage will soften and absorb the flavors as it braises, turning a beautiful deep purple hue.

8. Taste and Adjust – Once the cabbage is tender, taste and adjust the seasoning if needed. You can add more salt, pepper, or sugar depending on your preference for sweetness or tang.

9. Serve – After cooking, the cabbage can be served immediately, or you can let it cool and reheat later. It’s best when allowed to sit for a bit as the flavors continue to develop.

Expert Tips For Perfect Red Cabbage

1. Cook Slowly – The key to tender, flavorful red cabbage is cooking it slowly. By braising the cabbage gently, you allow the cabbage to absorb the spices and flavors fully, leading to a deeper and more complex taste.

2. Use a Lid – Covering the pan while the cabbage cooks helps it to steam, which makes it tender more quickly and prevents it from drying out. This also helps keep the cabbage’s vibrant color.

3. Let It Sit – Red cabbage can taste even better the next day. If you have the time, make it ahead of your meal and allow it to rest in the refrigerator overnight. The flavors will meld and intensify, creating a richer dish.

4. Balance Sweetness and Acidity – Mary Berry’s recipe uses sugar and vinegar in equal measure to balance out the flavors. However, you can tweak this balance depending on your preferences. If you like it sweeter, add a little more sugar; for a more tart flavor, increase the vinegar slightly.

5. Add More Flavor – While the basic recipe is delicious on its own, you can always add extras like a few tablespoons of red wine for an additional layer of depth or some finely chopped herbs like thyme or bay leaves to elevate the dish.

Mary Berry’s red cabbage is a show-stopping dish that combines vibrant color, aromatic spices, and a perfect balance of sweetness and acidity. The tender cabbage, softened apples, and savory undertones from onions and stock make it a perfect complement to roasted meats, particularly in winter or holiday meals.

By following the steps outlined above and using the expert tips for extra flavor, you’ll create a dish that is as beautiful as it is flavorful. Whether you’re serving it for a family dinner or at a festive gathering, Mary Berry’s red cabbage is sure to be a crowd-pleaser and a memorable addition to your meal.

Easy Recipe Variations For Mary Berry’s Red Cabbage

Mary Berry’s red cabbage recipe is a timeless classic that combines sweet, tangy, and savory flavors, creating a dish that’s both comforting and vibrant. However, there’s always room for creativity when it comes to cooking, and red cabbage, with its deep purple color and crisp texture, can be transformed in many ways. Here are some easy variations to give this dish a twist or to adjust it to your own taste preferences:

1. Spicy Red Cabbage

   For those who enjoy a little heat, a simple addition of chili flakes or fresh chopped chilies can elevate the flavor profile. You can also include a dash of cayenne pepper for that extra kick.

   A touch of ginger, finely grated, can enhance the spiciness and bring a warm, aromatic layer to the dish. This variation pairs well with rich meats, such as roasted lamb or spicy sausages.

2. Apple and Orange Infused Red Cabbage

   If you’re looking to add more fruitiness to the dish, try including slices of apple and a squeeze of fresh orange juice. The sweetness of the apple balances the tangy vinegar, while the orange juice adds a citrusy brightness that complements the cabbage. This variation works well during the autumn and winter months and is a perfect side dish for roast pork or turkey.

3. Balsamic Vinegar and Honey Red Cabbage

   For a slightly sweeter and richer twist, substitute the regular vinegar with balsamic vinegar and stir in a teaspoon or two of honey or maple syrup. The balsamic vinegar adds a deeper, more complex flavor, while the sweetness from the honey or maple syrup enhances the cabbage’s natural taste. This variation is excellent with grilled meats or even as a topping for sandwiches.

4. Cranberry-Infused Red Cabbage

   Incorporating cranberries-whether fresh or dried-into the red cabbage brings a tangy and festive touch. The tartness of the cranberries balances out the richness of the braised cabbage and provides a lovely contrast in texture. This variation is ideal for holiday meals, particularly paired with roast turkey or duck.

5. Herb-Infused Red Cabbage

   While Mary Berry’s recipe often sticks to the basics of vinegar, sugar, and onions, adding fresh herbs can introduce a whole new layer of flavor. Thyme, rosemary, or bay leaves can infuse the cabbage with fragrant, earthy notes. For a more vibrant flavor, a sprinkle of fresh parsley or dill just before serving can bring freshness to the dish.

These variations are all simple to implement and make the dish flexible for different occasions or personal preferences. Feel free to experiment with your favorite ingredients, whether it’s a touch of spice or a burst of citrus, and see how they complement the natural flavors of red cabbage.

Best Practices To Store Leftovers

Leftover red cabbage can be just as delicious the next day, but proper storage is key to keeping it fresh and maintaining its flavor and texture. Here are the best practices to ensure your red cabbage leftovers last and taste as good as new:

1. Cool It Quickly

   Before storing any leftovers, it’s important to allow the cabbage to cool to room temperature. However, don’t leave it out for too long-ideally, it should be within two hours of cooking to avoid bacterial growth. To speed up the cooling process, you can spread the cabbage out in a thin layer on a baking sheet.

2. Use an Airtight Container

   Once cooled, transfer the red cabbage to an airtight container. This is crucial because exposure to air can lead to the cabbage drying out or absorbing odors from other foods in the fridge. A glass or BPA-free plastic container with a tight-fitting lid is ideal for storage.

3. Refrigeration

   Store your red cabbage in the refrigerator, where it should keep well for 3-5 days. The cool temperature helps to preserve the flavor and texture. Red cabbage tends to retain its crispness and flavor for a few days, making it a perfect dish to prepare in advance for a meal prep or leftovers.

4. Freezing for Longer Storage

   If you find that you have an abundance of leftovers, red cabbage can also be frozen for longer storage. To do this, first blanch the cabbage for 2-3 minutes in boiling water, then plunge it into ice water to stop the cooking process.

   Once cooled, drain well and transfer the cabbage to freezer-safe bags or containers. It can be frozen for up to 3 months. When reheating, note that the texture may soften slightly, but the flavor should remain intact.

5. Reheating Leftovers

   To reheat leftover red cabbage, you can do so on the stove over low heat or in the microwave. If reheating on the stove, add a splash of water or vinegar to bring back moisture and prevent it from becoming too dry. You can also reheat the cabbage with a bit of extra seasoning or a drizzle of olive oil to enhance the flavors.

By following these storage tips, you can keep your red cabbage fresh for days and enjoy its rich flavor and texture for multiple meals.

What Goes Well With Red Cabbage

Red cabbage is an incredibly versatile side dish that pairs well with a wide variety of main courses, adding a burst of color and flavor to any meal. The tangy, sweet, and savory nature of red cabbage makes it suitable for both casual dinners and festive gatherings. Here are some of the best pairings to serve alongside red cabbage:

1. Roast Meats

   Red cabbage is a classic accompaniment to roast meats. Whether you’re serving roast pork, beef, or lamb, the cabbage provides a perfect contrast to the richness of the meat.

   The sweetness of the cabbage complements the savory flavors of the roasted protein, especially when combined with apple or orange flavors. It’s a particularly excellent pairing with roast pork belly or duck, where the cabbage cuts through the richness of the fat.

2. Sausages and Bratwurst

   In many European cuisines, red cabbage is often served with sausages, such as bratwurst, kielbasa, or even spicy chorizo. The slight acidity of the cabbage pairs wonderfully with the savory and sometimes spicy sausages, creating a harmonious balance. Add some mashed potatoes or crusty bread on the side for a complete and satisfying meal.

3. Potatoes

   Red cabbage and potatoes are a comforting match, especially when the cabbage is served with mashed or roasted potatoes. The mildness of the potatoes acts as a neutral base to balance the cabbage’s tanginess.

   This combo works especially well when paired with grilled meats or roasted poultry. Additionally, you can serve red cabbage alongside a potato salad for a hearty yet refreshing meal.

4. Grilled Fish

   The subtle flavor of red cabbage also complements lighter proteins, such as grilled fish. Grilled salmon or white fish like cod can be paired with the cabbage for a well-rounded meal. The cabbage’s slightly tangy and sweet notes provide a refreshing contrast to the richness of the fish, particularly if you add a citrusy or herb-infused variation to the cabbage.

5. Vegetarian and Vegan Dishes

   For those following a plant-based diet, red cabbage can be a delightful side dish to serve with a variety of vegetarian or vegan meals. It works particularly well with grain-based dishes like quinoa or couscous, as well as hearty vegetable stews or roasted root vegetables. The cabbage’s acidity and texture can add a necessary punch to balance out the richness of plant-based dishes.

6. Cheese and Charcuterie Boards

   If you’re preparing a charcuterie board, red cabbage can serve as a delicious and colorful addition. It’s especially tasty alongside cheeses like sharp cheddar, brie, or blue cheese, as well as various cured meats. The tanginess of the cabbage complements the fattiness of the meats and the creaminess of the cheese, adding depth to the flavor experience.

Conclusion

Red cabbage is one of those dishes that’s simple to prepare but offers endless possibilities for variation. Whether you stick to Mary Berry’s classic recipe or decide to experiment with fruit, spices, or vinegar choices, red cabbage can be tailored to suit different tastes and occasions.

Its versatility also extends to pairing options, as it works beautifully with everything from hearty roast meats to lighter fish dishes. Storing leftovers is a breeze when done properly, and you can enjoy this flavorful dish for days after it’s been made. Whether as a side for a festive holiday meal or as part of a weekday dinner, red cabbage is a vibrant and satisfying dish that brings both color and flavor to any plate.

FAQs

What Ingredients Do I Need For Mary Berry’s Red Cabbage Recipe?

To make Mary Berry’s red cabbage, you will need red cabbage, apples, onion, butter, brown sugar, red wine vinegar, and a combination of spices like cloves, cinnamon, and bay leaves. The recipe also calls for a touch of water or stock for moisture and to help cook the cabbage down.

How Long Does It Take To Prepare Mary Berry’s Red Cabbage?

The preparation time for Mary Berry’s red cabbage is approximately 15 minutes, including chopping the cabbage, apples, and onions. The cooking time is about 45 minutes to 1 hour, depending on how tender you want the cabbage to be.

Can I Make Mary Berry’s Red Cabbage Recipe Ahead Of Time?

Yes, Mary Berry’s red cabbage can be prepared ahead of time. In fact, it often tastes even better when made a day or two in advance, as the flavors have more time to meld together. Simply store it in an airtight container in the fridge and reheat before serving.

Is Mary Berry’s Red Cabbage Recipe Suitable For Vegetarians?

Yes, this red cabbage recipe is vegetarian as it contains no meat or animal-based products. The dish is seasoned with butter, but you can use a plant-based butter substitute to make it vegan-friendly if desired.

Can I Use A Different Type Of Cabbage For Mary Berry’s Recipe?

The recipe specifically calls for red cabbage, as it provides a distinct color and flavor. While you can technically substitute with white cabbage, the dish will not have the same vibrant color or taste. Red cabbage is preferred for its slightly sweeter flavor and texture.

How Can I Adjust The Sweetness Of Mary Berry’s Red Cabbage?

To adjust the sweetness, you can add more or less brown sugar depending on your taste. If you prefer a less sweet flavor, reduce the sugar or use a more tangy apple variety. You can also balance the sweetness with a little extra vinegar for acidity.

Can I Make Mary Berry’s Red Cabbage Recipe In A Slow Cooker?

Yes, Mary Berry’s red cabbage can be made in a slow cooker. After sautéing the onions, apples, and spices, you can transfer everything to the slow cooker and cook on low for 4-5 hours or until the cabbage is tender. This will allow the flavors to develop slowly.

What Should I Serve With Mary Berry’s Red Cabbage?

Mary Berry’s red cabbage pairs wonderfully with roasted meats like pork, beef, or turkey. It’s also a great side dish for festive occasions like Christmas and Thanksgiving. For a lighter meal, you could serve it with a vegetarian dish such as roasted squash or a hearty lentil stew.

Can I Freeze Mary Berry’s Red Cabbage?

Yes, you can freeze Mary Berry’s red cabbage. After cooking, allow it to cool completely before transferring it to an airtight container or freezer bag.

It can be stored in the freezer for up to three months. To reheat, simply thaw it in the fridge overnight and reheat gently on the stove or in the microwave.

What Makes Mary Berry’s Red Cabbage Recipe Unique?

Mary Berry’s red cabbage recipe stands out due to its balance of sweetness and acidity, achieved with the combination of brown sugar, apples, and red wine vinegar. The spices-cloves, cinnamon, and bay leaves-add warmth and depth to the dish. The recipe’s simplicity and versatility make it a crowd-pleaser at both casual and festive meals.