Mary Berry Spiced Red Cabbage

Mary Berry Spiced Red Cabbage

I made this spiced red cabbage one December when Iโ€™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 (donโ€™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 didnโ€™t expect much. Cabbage isnโ€™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 rightโ€”it became a regular on my winter table. Let me show you how I fixed it.

What Makes This Recipe Special

Maryโ€™s version doesnโ€™t just stew cabbageโ€”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 depthโ€”sticky, glossy, intensely flavoured. I didnโ€™t think it would matterโ€”but it really did.

INGREDIENTS + WHY THEY MATTER

  • Red Cabbage (1.5kg) โ€“ The star. Finely shredded gives you a better texture and helps the flavours soak in.
  • Red Dessert Apple โ€“ Adds a little sharpness and breaks down into the sauce. Bramleyโ€™s too soft here.
  • Onion โ€“ Brings a savoury base. Rough chop works fineโ€”it all softens in the end.
  • Apple Juice โ€“ Sweetens and softens the cabbage. I once used cloudy juice, and it made the sauce murkier but still tasty.
  • Redcurrant Jelly โ€“ This is the magic. Brings tartness and a lovely shine. Iโ€™ve tried cranberry jelly in a pinchโ€”itโ€™s tangier but works.
  • Bay Leaves, Cinnamon Stick, Nutmeg โ€“ Your warm winter trio. Fresh bay makes a difference.
  • Olive Oil & Butter โ€“ Butter gives flavour, oil stops it burning at the start.
  • Salt & Pepper โ€“ Essential for balanceโ€”donโ€™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. Iโ€™ve done itโ€”goes well with pork.
  • Like more spice? Add a star anise or a cloveโ€”but donโ€™t go overboard or itโ€™ll taste medicinal.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)


What Went Wrong
Why It HappensHow to Fix It
Cabbage too soft/mushyOvercooked or shredded too fineStick to thick-ish ribbons, check at 2.5hrs
Bland flavourNot enough salt or jellyTaste the sauce before reducing
Sticky pan at the endSauce reduced too farKeep an eyeโ€”mine took 6 mins max on hob

HOW TO MAKE MARY BERRYโ€™S SPICED RED CABBAGE

  1. Preheat the oven to 150ยฐC (130ยฐC 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 3โ€“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 darkโ€”about 5โ€“8 minutes.
  9. Stir in final 2 knobs of butter, pour sauce over cabbage, serve warm.
Mary Berry Spiced Red Cabbage
Mary Berry Spiced Red Cabbage

TIPS FROM MY KITCHEN

  • I always use my old enamel casseroleโ€”it holds the heat beautifully in the oven.
  • If your redcurrant jelly is set firm, microwave it 10 seconds before addingโ€”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 aheadโ€”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 (180ยฐC, 20 minutes). Add a splash of juice if dry.
  • Serve with: Roast pork, sausages, duck, or just buttered mash and crusty bread. Iโ€™ve even layered it in grilled cheeseโ€”amazing.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutelyโ€”itโ€™s even better the next day. The flavours deepen overnight.

Q: Is redcurrant jelly essential?
A: It really lifts the dish. If you donโ€™t have it, cranberry jelly works tooโ€”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 itโ€™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 reallyโ€”it wonโ€™t have the same richness or colour. This oneโ€™s all about that ruby hue.

Try Moreย Recipe:

Mary Berry Spiced Red Cabbage

Course: Side DishesCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

3

hours 
Calories

157

kcal

A warm, spiced red cabbage side dish with apple and redcurrantโ€”perfect with roast meats or winter dinners.

Ingredients

  • 1 tbsp olive oil

  • 3 knobs of butter

  • 1 large onion, roughly chopped

  • 1 red dessert apple, peeled, cored, and cut into 2cm (ยพin) pieces

  • 1.5kg (3lb 5oz) red cabbage, finely shredded

  • 450ml (ยพ pint) apple juice (approx. 1.9 cups)

  • 2 bay leaves

  • 1 cinnamon stick

  • Gratings of nutmeg

  • 4 tbsp redcurrant jelly

  • Salt and freshly ground black pepper

Directions

  • Preheat oven to 150ยฐC/130ยฐC fan/Gas 2.
  • In an ovenproof pan, heat oil and 1 knob butter. Sautรฉ onion, apple, and cabbage for 3โ€“4 mins
  • Add juice, bay leaves, cinnamon, nutmeg, jelly, salt and pepper. Bring to boil.
  • Cover, bake for 3 hrs, stirring occasionally.
  • Reduce remaining liquid on high heat until thick. Stir in butter.
  • Pour sauce over cabbage and serve.

Notes

  • I always use my old enamel casseroleโ€”it holds the heat beautifully in the oven.
  • If your redcurrant jelly is set firm, microwave it 10 seconds before addingโ€”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 aheadโ€”tastes even better reheated.
  • Stir Occasionally: Gently stir the cabbage every hour to ensure even cooking and prevent sticking.
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