Mary Berry Braised Red Cabbage Recipe

This Mary Berry-inspired braised red cabbage is a classic, slow-cooked side dish with silky strands of cabbage, tender apple, and a rich sweet-sour finish. It tastes gently spiced and fruity, with just enough vinegar to keep everything bright and balanced. It’s an easy, hands-off recipe once the cabbage is sliced, and it’s one of those dishes that actually gets better after a day or two. Total time is about 2 hours 30 minutes, with only 20 minutes of active prep.

What This Braised Red Cabbage Tastes Like

Braising turns red cabbage into something completely different from a crunchy slaw. After a long, gentle cook, it becomes soft and almost buttery, with a deep ruby colour and a lightly syrupy sauce. The apple and orange bring fruitiness, the vinegar gives a clean tang, and the cloves add a subtle festive warmth without overpowering the dish.

Ingredients

For the braised cabbage

• 1 red cabbage (about 900g), quartered, cored, and finely sliced
• 1 large onion, finely sliced
• 2 apples (Braeburn or Granny Smith), peeled, cored, and thinly sliced
• 50g unsalted butter
• 2 tbsp soft light brown sugar
• 4 tbsp red wine vinegar
• 150ml red wine (or replace with extra apple juice for alcohol-free)
• 2 tbsp redcurrant jelly
• 1 orange, zest and juice
• 1 bay leaf
• 4 whole cloves
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper

Optional (for adjusting at the end)

• Extra red wine vinegar, to sharpen
• Extra brown sugar or redcurrant jelly, to mellow and sweeten
• A small splash of water, if the pan looks dry during cooking

How to Make Mary Berry Braised Red Cabbage

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Set a shelf in the middle so the casserole heats evenly.
• Prepare the cabbage and fruit: Quarter the red cabbage, cut out the core, then slice it finely. Slice the onion thinly. Peel, core, and slice the apples into thin wedges so they soften into the cabbage.
• Start the base (mixing): Put a large, lidded casserole dish on the hob over medium heat. Melt the butter, then add the onion and cook for about 5 minutes until soft and glossy, not browned.
• Add flavour: Stir in the apples, brown sugar, bay leaf, cloves, orange zest, salt, and pepper. Cook for 2 minutes so the sugar begins to melt and everything smells fragrant.
• Combine the cabbage: Add the sliced red cabbage in handfuls, tossing as you go so it starts to wilt. Pour in the red wine vinegar, red wine, and orange juice. Spoon over the redcurrant jelly.
• Braise (baking): Cover with the lid and place in the oven for 1 hour 30 minutes. Stir once halfway through, scraping around the edges so nothing catches.
• Reduce and gloss: Remove the lid and return the dish to the oven for 20 to 30 minutes. Stir once or twice until the cabbage is very tender and the juices look slightly reduced and glossy.
• Cool and finish (assembling): Fish out the bay leaf and cloves. Taste and adjust with a pinch more salt, an extra spoon of jelly, or a splash of vinegar. Let it sit for 10 minutes before serving so the flavours settle into the sauce.

Tips for Perfect Braised Red Cabbage

Why is my braised red cabbage watery?

This usually means the lid stayed on for the full cook or the oven temperature was a little low for your dish. Uncover for the final 20 to 30 minutes so the liquid reduces. If it’s still loose, give it another 10 minutes uncovered and stir once.

How do I stop the cabbage from catching on the bottom?

Use a heavy-based casserole and stir once halfway through the covered cook. If your oven runs hot or your dish is wide and shallow, add a small splash of water or extra orange juice when you stir.

What if it tastes too sharp?

Red cabbage and vinegar can vary a lot. Stir in an extra tablespoon of redcurrant jelly or a teaspoon of brown sugar, then let it melt and taste again. A little sweetness rounds everything out without making it sugary.

Can I make it more festive?

Add a small cinnamon stick with the bay leaf and cloves, or stir in a handful of raisins or dried cranberries for the last 30 minutes. Keep the seasoning gentle so the cabbage still tastes like cabbage, not potpourri.

Serving Suggestions

• Alongside roast turkey, chicken, or pork with crisp roast potatoes
• With sausages and buttery mash for a simple winter dinner
• Next to glazed ham, stuffing, and gravy for a festive spread
• Served warm with lentil loaf or nut roast for a vegetarian main

Storage

Room temperature

Cool the cabbage quickly, then do not leave it out for more than 2 hours. This dish is best stored chilled once cooled.

Refrigerator

Store in an airtight container for up to 5 days. Reheat gently in a saucepan over low heat, or covered in the oven at 160°C until piping hot. Add a small splash of water if needed.

Freezing

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat gently. The texture holds up well, and the flavour is still excellent.

Nutrition

• Calories: 135 kcal
• Carbohydrates: 24 g
• Protein: 2 g
• Fat: 4 g
• Saturated Fat: 2 g
• Sodium: 220 mg

Nutrition values are estimates and will vary based on exact ingredients and portion sizes.

FAQs

Mary Berry Braised Red Cabbage Recipe

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

150

minutes

Calories

135

kcal

2

hours 

20

minutes

Tender, glossy braised red cabbage cooked low and slow with apples, red wine, vinegar, warming spices, and a spoonful of redcurrant jelly. The perfect make-ahead side for roast dinners and festive meals.

Ingredients

• 1 red cabbage (about 900g), quartered, cored, and finely sliced

• 1 large onion, finely sliced

• 2 apples (Braeburn or Granny Smith), peeled, cored, and thinly sliced

• 50g unsalted butter

• 2 tbsp soft light brown sugar

• 4 tbsp red wine vinegar

• 150ml red wine (or extra apple juice for alcohol-free)

• 2 tbsp redcurrant jelly

• 1 orange, zest and juice

• 1 bay leaf

• 4 whole cloves

• 1 tsp fine sea salt (plus more to taste)

• ½ tsp freshly ground black pepper

Directions

• Preheat the oven to 160°C (140°C fan). Set a shelf in the middle of the oven and choose a large, lidded casserole dish.
• Finely slice the cabbage and onion. Peel, core, and thinly slice the apples.
• Melt the butter in the casserole over medium heat. Add the onion and cook for 5 minutes until softened but not browned.
• Stir in the apples, brown sugar, bay leaf, cloves, orange zest, salt, and pepper. Cook for 2 minutes to coat everything.
• Add the sliced cabbage and toss well. Pour in the red wine vinegar, red wine, and orange juice. Dot over the redcurrant jelly.
• Cover with a lid and bake for 1 hour 30 minutes. Stir once halfway through to make sure the edges don’t catch.
• Uncover and bake for 20 to 30 minutes more, stirring once, until the cabbage is tender and glossy and the liquid has reduced.
• Remove the bay and cloves. Taste and adjust with extra salt, sugar, or vinegar if needed. Rest for 10 minutes before serving, or cool completely to store.

Notes

• For the best flavour, make it 1-2 days ahead, then reheat gently.
• If it tastes a little sharp, add a touch more brown sugar or an extra spoon of redcurrant jelly.
• Keep the cabbage covered for most of the cooking so it turns meltingly tender, then uncover at the end to concentrate the flavour.