Mary Berry Spiced Red Cabbage

I made this spiced red cabbage one December when I’d planned a roast pork shoulder but forgot all about the veg. Classic me. I rifled through the fridge and spotted a forlorn red cabbage and half a jar of redcurrant jelly from last Easter (don’t judge). I remembered Mary Berry had a version in Make It Easy, so I crossed my fingers and gave it a go.

To be honest, I didn’t expect much. Cabbage isn’t usually a showstopper. But this? This came out glossy, fragrant, gently sweet with a tang of fruit and spice. I overdid the nutmeg the first time, and my bay leaves were ancient, but once I got the balance right—it became a regular on my winter table. Let me show you how I fixed it.

What Makes This Recipe Special

Mary’s version doesn’t just stew cabbage—it transforms it.

• The apple juice and redcurrant jelly bring a fruity sharp-sweetness that lifts the whole dish.
• Cooking it low and slow in the oven for three hours means the cabbage becomes meltingly tender without going mushy.
• And unlike most recipes that toss everything in at once, the final reduction step gives it real depth—sticky, glossy, intensely flavoured. I didn’t think it would matter—but it really did.

INGREDIENTS + WHY THEY MATTER

• Red Cabbage (1.5kg) – The star. Finely shredded gives you a better texture and helps the flavours soak in.
• Red Dessert Apple – Adds a little sharpness and breaks down into the sauce. Bramley’s too soft here.
• Onion – Brings a savoury base. Rough chop works fine—it all softens in the end.
• Apple Juice – Sweetens and softens the cabbage. I once used cloudy juice, and it made the sauce murkier but still tasty.
• Redcurrant Jelly – This is the magic. Brings tartness and a lovely shine. I’ve tried cranberry jelly in a pinch—it’s tangier but works.
• Bay Leaves, Cinnamon Stick, Nutmeg – Your warm winter trio. Fresh bay makes a difference.
• Olive Oil & Butter – Butter gives flavour, oil stops it burning at the start.
• Salt & Pepper – Essential for balance—don’t skimp.

Making It Yours (Without Ruining It)

• Vegetarian/Vegan? Swap butter for vegan spread or more olive oil. Done.
• No redcurrant jelly? Cranberry jelly works, or even a spoon of blackcurrant jam plus a splash of vinegar.
• Want extra fruit? Toss in a handful of dried cranberries or raisins for a festive twist. I’ve done it—goes well with pork.
• Like more spice? Add a star anise or a clove—but don’t go overboard or it’ll taste medicinal.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cabbage too soft/mushy	Overcooked or shredded too fine	Stick to thick-ish ribbons, check at 2.5hrs
Bland flavour	Not enough salt or jelly	Taste the sauce before reducing
Sticky pan at the end	Sauce reduced too far	Keep an eye—mine took 6 mins max on hob

HOW TO MAKE MARY BERRY’S SPICED RED CABBAGE

1. Preheat the oven to 150°C (130°C fan)/Gas 2.
2. In a deep oven-safe saucepan, heat olive oil and 1 knob butter over high heat.
3. Toss in chopped onion, apple, and shredded cabbage. Fry for 3–4 minutes just to soften.
4. Pour in apple juice. Add bay leaves, cinnamon stick, grating of nutmeg, redcurrant jelly, salt and pepper.
5. Bring to a boil, let it bubble for a few minutes.
6. Cover with a lid, bake for 3 hours. Stir gently once an hour if you remember.
7. When tender, remove cabbage with slotted spoon to a warm dish.
8. Put pan back on hob. Reduce liquid on high heat until thickened and dark—about 5–8 minutes.
9. Stir in final 2 knobs of butter, pour sauce over cabbage, serve warm.

TIPS FROM MY KITCHEN

• I always use my old enamel casserole—it holds the heat beautifully in the oven.
• If your redcurrant jelly is set firm, microwave it 10 seconds before adding—it dissolves faster.
• Add a splash of cider vinegar at the end if it needs brightness (especially if your apples were very sweet).
• I sometimes make it a day ahead—tastes even better reheated.

STORAGE + SERVING

• Fridge: Keeps for 3 days, sealed tight.
• Freezer: Cools and freezes brilliantly for up to 3 months. Defrost overnight.
• Reheat: On the hob, gently, or covered in oven (180°C, 20 minutes). Add a splash of juice if dry.
• Serve with: Roast pork, sausages, duck, or just buttered mash and crusty bread. I’ve even layered it in grilled cheese—amazing.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely—it’s even better the next day. The flavours deepen overnight.

Q: Is redcurrant jelly essential?
A: It really lifts the dish. If you don’t have it, cranberry jelly works too—just add a dash of vinegar to balance the sweetness.

Q: Can I cook it on the stove instead of in the oven?
A: Technically yes, but it’s much harder to get that same deep, mellow flavour. Oven is the way to go.

Q: Can I use white cabbage instead?
A: Not really—it won’t have the same richness or colour. This one’s all about that ruby hue.

Try More Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken