Mary Berry Red Cabbage Recipe

The first time I made this red cabbage dish, I completely underestimated it. I thought, “How exciting can cabbage really be?” Then I overdid the cranberry sauce, forgot to stir halfway through, and ended up with what I can only describe as purple jam. Not great. But the flavour potential? Oh, it was all there—just waiting to be coaxed out with the right touch.

Since then, I’ve tweaked, tested, and fallen head-over-heels for this recipe from Mary’s Absolute Favourites. It’s now a non-negotiable alongside roast pork or Christmas goose. Let me show you how I got it from “meh” to “make-ahead magic.”

Why This One Works So Well

This isn’t your average braised cabbage. Here’s why Mary’s version sings:

• The layering technique is genius. It lets every slice of cabbage soak up the apple, leek, and tangy cranberry richness—no bland bites.
• Cranberry sauce adds a subtle festive sweetness that balances the vinegar perfectly.
• The long bake (yes, it takes its sweet time) transforms the cabbage into something glossy, tender, and almost jammy—in a good way.

Most recipes just stew everything together. This one lets the flavour build. And it’s worth every minute.

INGREDIENTS + WHY THEY MATTER

• Red Cabbage – Needs to be thinly sliced. Thinner = silkier texture.
• Cooking Apples – Tart Bramleys are ideal. Sweeter apples can turn the dish cloying.
• Cranberry Sauce – Adds that festive zing. I once used a smooth jelly-style one and regretted it—it didn’t add texture or depth.
• White or Red Wine Vinegar – I prefer red wine vinegar for a deeper flavour. Cider vinegar also works, but skip balsamic—it’s too syrupy.
• Butter – Essential for richness. I tried it once with olive oil—flat and greasy.
• Leek – Softer and sweeter than onion. It melts down beautifully.
• A Pinch of Sugar (Optional) – I almost always add this at the end if the vinegar is a bit bossy.

Making It Yours (Without Ruining It)

• No Cranberry Sauce? Use a spoon of redcurrant jelly or a splash of pomegranate molasses. But test before adding sugar—those are sweet enough.
• Vegan? Swap butter for a dairy-free version like Flora Plant Butter. Still lovely.
• Low-Sugar? Use tart apples and skip the sugar at the end.
• Want Spice? A pinch of ground clove or allspice turns it into a festive stunner.

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

What Went Wrong	Why It Happens	How to Fix It
Cabbage turned mushy	Sliced too thick OR overbaked	Use a mandolin if needed; pull it after 2 hrs max
Too sweet and jammy	Too much cranberry sauce	Stick to the 5 tbsp—don’t eyeball it
Bitter aftertaste	Raw vinegar not balanced	Stir and taste at end—add sugar if needed

HOW TO MAKE MARY BERRY’S RED CABBAGE

1. Prep the Oven
   Preheat to 150°C / 130°C fan / Gas 2 (or 300°F).
2. Slice Everything
   Thinly shred your cabbage (think fine ribbons), peel and chop your apples, and finely slice your leek.
3. Layer It Up
   In a big ovenproof dish (I use my battered Le Creuset), layer cabbage, leek, apples, cranberry sauce. Season each layer with salt and pepper. Repeat.
4. Add the Good Stuff
   Pour vinegar evenly over the top and dot with butter. Cover with a lid.
5. Start on the Hob
   Bring to a gentle boil on the stove just to melt the butter and start the heat.
6. Bake Low and Slow
   Pop in the oven and bake for 2 to 2½ hours. Stir every 30 minutes. It should be dark, tender, and slightly sticky at the edges.
7. Taste and Finish
   Once done, taste and adjust seasoning. A pinch of sugar at the end can round it all out.

TIPS FROM MY KITCHEN

• I use red wine vinegar and toss in a splash of port at Christmas—next level.
• Don’t use pre-shredded cabbage. It’s too chunky and never softens enough.
• Stir gently—too much and you’ll end up with purple mush.
• Make it a day ahead. It’s even better the next day.

STORAGE + SERVING

• Fridge: Keeps up to 3 days in an airtight container.
• Freezer: Cools and freezes brilliantly—up to 3 months.
• Reheat: Oven with foil (15 mins), microwave (2–3 mins), or hob with a splash of water.

Pair it with roast pork, sausages, beef stew, or Christmas turkey. Also very good with a baked potato and strong cheddar if you’re flying solo.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely. In fact, I recommend it. It deepens in flavour overnight.

Q: Can I freeze red cabbage with apples?
A: Yes! It freezes beautifully. I portion it in freezer bags for easy weeknight dinners.

Q: Is this recipe too sweet?
A: Not if you follow the cranberry/apple balance. But taste at the end—you can always add vinegar or a pinch of sugar to tweak it.

Q: What’s the best way to slice cabbage thinly?
A: I use a sharp knife, but a mandolin makes it silky. Just watch your fingers—speaking from near-disaster.

Try More Recipes:

• Mary Berry Parmentier Potatoes
• Mary Berry Bearnaise Sauce
• Mary Berry Onion Sauce Recipe
• Mary Berry Rainbow Coleslaw