Mary Berry’s Red Cabbage Recipe is made with red cabbage, cooking apples, cranberry sauce, white or red wine vinegar, butter, and leek. This delicious red cabbage recipe creates a tasty side dish that takes about 150 minutes to prepare and can serve up to 6 people.
This Red Cabbage Recipe Is From Absolute Favourites Cookbook by Mary Berr
Mary Berry Red Cabbage Ingredients:
- 1 large red cabbage (about 1kg/2lb 3oz)
- 450g/1lb cooking apples, peeled and roughly chopped
- 5 tbsp cranberry sauce
- 2 tbsp white/red wine vinegar or cider vinegar
- 50g/2oz butter
- 1 medium leek, finely sliced
- A pinch of sugar (optional)
- Salt and freshly ground black pepper
How To Make Mary Berry Red Cabbage?
- Preheat the oven: Set your oven to 150°C/130°C fan/Gas 2 (or 300°F for US ovens).
- Prepare the cabbage: Remove any dry outer leaves from the cabbage. Slice it in half, core it, and cut into thin slices.
- Layer the ingredients: In a large ovenproof pan or sauté pan, place a layer of sliced cabbage. Add the sliced leek and chopped apples, along with a spoonful of cranberry sauce. Repeat the layering process with the remaining cabbage. Season each layer with salt and pepper, pour the vinegar over, and dot with butter.
- Cook on the stove: Cover the pan with a lid and bring it to a boil over high heat until the butter melts and the cabbage is hot.
- Bake in the oven: Transfer the pan to the preheated oven and bake for 2–2½ hours, stirring occasionally, until the cabbage is tender, glossy, and dark in color.
- Final seasoning: Taste the cabbage and adjust the seasoning. Add a pinch of sugar if the dish is too sharp. Serve hot.
Recipe Tips
- Thinly slice the cabbage: Make sure to slice the cabbage as thin as possible to ensure it cooks evenly and becomes tender.
- Use a large ovenproof pan: Choose a big enough pan to allow room for the cabbage to expand as it cooks without overflowing.
- Stir occasionally: Stir the cabbage every 30 minutes to ensure all layers cook evenly and absorb the flavors.
- Don’t skip the vinegar: The vinegar helps balance the sweetness of the apples and cranberry sauce, so don’t leave it out.
- Adjust the seasoning at the end: Always taste the cabbage before serving and adjust the seasoning or add a pinch of sugar if it’s too sharp.
What To Serve With Red Cabbage?
This tender red cabbage pairs well with roast pork, duck, beef stew, or roast chicken. It can also be served alongside mashed potatoes, sausages, pot roast, or grilled vegetables for a delicious dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover red cabbage cool to room temperature. Once cooled, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the red cabbage to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C (350°F). Place the leftover red cabbage in an ovenproof dish, cover with foil, and heat for about 15-20 minutes until thoroughly warmed through.
- In The Microwave: Transfer the red cabbage to a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Heat a little butter or oil in a pan over medium heat. Add the cabbage and cook, stirring occasionally,
- until fully reheated.
Mary Berry Red Cabbage Nutrition Facts:
Serving Size: 1 cup (approximately 200g)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 80mg
- Potassium: 400mg
- Total Carbohydrate: 22g
- Dietary Fiber: 5g
- Sugars: 14g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Scrambled Egg and Bacon Tartlets
- Mary Berry Devils On Horseback
- Mary Berry Gazpacho
- Mary Berry Roasted Pepper and Ricotta Rolls
- Mary Berry Cheese Straws
- Mary Berry Cheese Scones
Mary Berry Red Cabbage Recipe
Description
Mary Berry’s Red Cabbage Recipe is made with red cabbage, cooking apples, cranberry sauce, white or red wine vinegar, butter, and leek. This delicious red cabbage recipe creates a tasty side dish that takes about 150 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 150°C/130°C fan/Gas 2 (or 300°F for US ovens).
- Prepare the cabbage: Remove any dry outer leaves from the cabbage. Slice it in half, core it, and cut into thin slices.
- Layer the ingredients: In a large ovenproof pan or sauté pan, place a layer of sliced cabbage. Add the sliced leek and chopped apples, along with a spoonful of cranberry sauce. Repeat the layering process with the remaining cabbage. Season each layer with salt and pepper, pour the vinegar over, and dot with butter.
- Cook on the stove: Cover the pan with a lid and bring it to a boil over high heat until the butter melts and the cabbage is hot.
- Bake in the oven: Transfer the pan to the preheated oven and bake for 2–2½ hours, stirring occasionally, until the cabbage is tender, glossy, and dark in color.
- Final seasoning: Taste the cabbage and adjust the seasoning. Add a pinch of sugar if the dish is too sharp. Serve hot.
Notes
- Thinly slice the cabbage: Make sure to slice the cabbage as thin as possible to ensure it cooks evenly and becomes tender.
- Use a large ovenproof pan: Choose a big enough pan to allow room for the cabbage to expand as it cooks without overflowing.
- Stir occasionally: Stir the cabbage every 30 minutes to ensure all layers cook evenly and absorb the flavors.
- Don’t skip the vinegar: The vinegar helps balance the sweetness of the apples and cranberry sauce, so don’t leave it out.
- Adjust the seasoning at the end: Always taste the cabbage before serving and adjust the seasoning or add a pinch of sugar if it’s too sharp.
Mary Berry Red Cabbage Recipe