Mary Berry Recipes

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Oh, my dears, there are some dishes that simply sing of comfort and tradition, and a beautifully braised red cabbage with apple is most certainly one of them. It's a vibrant, warming accompaniment that brings such a lovely balance of sweet and sour to the plate, making it an absolute delight alongside a hearty roast or a festive feast. This recipe is a true testament to how simple ingredients, given a little time and care, can transform into something quite extraordinary.

I recall making this dish countless times over the years, for family Sunday lunches and grand Christmas dinners alike. The aroma that fills the kitchen as the cabbage slowly softens, mingling with the sweet apples and a hint of spice, is utterly enchanting. It’s a dish that always garners compliments, yet it requires so little fuss – truly a cook’s best friend!

What I adore most about this particular rendition is its sheer simplicity and reliability. You won't find any complicated techniques here, just good, honest cooking that yields the most tender, flavourful cabbage imaginable. It's a wonderfully forgiving recipe, perfect for making ahead, which means less stress and more enjoyment when entertaining. Let's get started on creating this truly splendid side dish, shall we?

Why You'll Love This Recipe

Offers a delightful sweet and sour balance that complements rich meats beautifully, cutting through richness with its vibrant flavour.
Can be prepared well in advance, making it an ideal choice for entertaining and reducing last-minute stress on busy days.
Utilises inexpensive, readily available ingredients to create a truly impressive and satisfying side dish that's full of flavour and colour.

Ingredients

1 large red cabbage (about 1kg), finely shredded
2 large cooking apples (such as Bramley), peeled, cored, and sliced
1 large onion, finely sliced
50g butter
4 tablespoons red wine vinegar
2 tablespoons light muscovado sugar (or soft brown sugar)
2 bay leaves
4 whole cloves
150ml vegetable stock or water
Salt and freshly ground black pepper to taste

Equipment Needed

Large, heavy-based saucepan or flameproof casserole dish with a lid • Sharp knife • Chopping board • Measuring spoons • Measuring jug

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Step-by-Step Instructions

Begin by preparing your ingredients, my dears. Finely shred the red cabbage, slice the onion, and peel, core, and slice your apples. Precision in your preparation will make all the difference, you see.
Melt the butter in a large, heavy-based saucepan or a flameproof casserole dish over a medium heat. Add the sliced onion and cook gently for about 5-7 minutes, until it's softened and translucent, but not browned. We're looking for sweetness here, not crispness.
Now, add the shredded red cabbage to the pan. Stir it well to coat the cabbage with the butter and onion. It will seem like a lot at first, but it will soon wilt down.
Next, tuck in your apple slices, red wine vinegar, muscovado sugar, bay leaves, and whole cloves. Pour in the vegetable stock or water. Give everything a good stir to combine all those lovely flavours.
Bring the mixture to a gentle simmer, then reduce the heat to very low. Cover the pan tightly with a lid and let it braise for at least 1 hour and 15 minutes, or even up to 1 hour 30 minutes. You want the cabbage to be wonderfully tender and sweet. Give it an occasional stir to ensure it's not sticking.
After the cooking time, check the cabbage for tenderness. If there's still a little too much liquid, you can remove the lid and continue to cook for another 10-15 minutes, stirring occasionally, until the liquid has reduced to a lovely glaze. Remember, we're looking for a tender, glistening cabbage, not a watery one.
Remove the bay leaves and cloves before serving. Taste and adjust the seasoning with salt and freshly ground black pepper. You might find it needs a little more sugar or vinegar to achieve that perfect sweet and sour balance that is so characteristic of this dish. Serve warm and enjoy this truly splendid side!
This dish is also absolutely superb when made the day before, as the flavours have a chance to meld and deepen. Simply reheat gently on the hob or in the oven.

Perfect Substitutions

**Cooking Apples:** If Bramley apples are unavailable, firm eating apples like Granny Smith or Braeburn can be used, though you might need to slightly reduce the sugar amount as they are naturally sweeter.
**Red Wine Vinegar:** Apple cider vinegar or balsamic vinegar (use a little less as it's stronger) can be used as alternatives.
**Muscovado Sugar:** Dark or light brown sugar will work perfectly well in its place.
**Butter:** A good quality olive oil or a dairy-free spread can be used for a dairy-free version.
**Vegetable Stock:** Water is perfectly fine, but a good quality chicken stock can also add lovely depth of flavour.

Serving Suggestions

This braised red cabbage with apple is an absolute dream alongside a traditional Sunday roast – think succulent roast pork, crispy duck, or a tender beef joint. It's also a festive favourite, pairing beautifully with your Christmas turkey or goose. For a vegetarian option, it makes a wonderful accompaniment to a hearty nut roast or a rich mushroom Wellington. Don't forget a dollop of creamy mashed potatoes or some lovely crispy roast potatoes to complete the picture! If you enjoyed this, you might also love our Classic Spiced Plum Chutney and Mary Berry's Spiced Pear Chutney.

How to Store \u0026 Reheat

This dish is one of those wonderful recipes that tastes even better the next day! Once completely cooled, transfer the braised cabbage to an airtight container and store in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over a low heat on the hob, stirring occasionally, until piping hot. Alternatively, place it in an ovenproof dish, cover with foil, and reheat in a moderate oven (180°C/160°C fan/Gas 4) for about 20-30 minutes, or until thoroughly heated through. It also freezes beautifully; simply portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above.

Mary's Secrets to Success

My dears, for sheer perfection with this braised red cabbage, remember these little secrets: 1. **Don't Rush the Braising:** The magic truly happens during the slow, gentle cooking. It allows the cabbage to become wonderfully tender and absorb all those delightful sweet and sour flavours. Patience is a virtue here! 2. **Taste and Adjust:** The balance of sweet and sour is rather personal, isn't it? Towards the end of cooking, always taste the cabbage. A little extra splash of vinegar or a spoonful more sugar can make all the difference in achieving your ideal flavour profile. 3. **A Touch of Fruit Preserve:** For an extra layer of richness and a deeper colour, I sometimes like to stir in a tablespoon of blackcurrant jelly or cranberry sauce towards the end of the cooking time. It's a lovely little trick that elevates the dish beautifully.

Frequently Asked Questions

Can I make this red cabbage and apple dish ahead of time?

Oh, absolutely, my dear! This dish truly benefits from being made a day or two in advance. The flavours have a chance to meld and deepen beautifully, making it even more delicious. Simply prepare as instructed, allow it to cool completely, then store it in an airtight container in the refrigerator. Reheat gently when you're ready to serve.

What type of apples are best for braised red cabbage?

For that classic sweet and tart balance, I always recommend cooking apples like Bramley. Their tartness holds up wonderfully to the slow cooking and balances the sweetness of the sugar and the richness of the cabbage. If you can't find Bramleys, a firm, tart eating apple like a Granny Smith would be a good substitute, though you might need to adjust the sugar slightly.

How do I prevent the red cabbage from becoming watery?

The key is to allow sufficient time for the liquid to reduce. If, after the initial braising time, you find there's still too much liquid in the pan, simply remove the lid and continue to cook the cabbage over a medium heat for an additional 10-15 minutes, stirring occasionally. This will allow the excess moisture to evaporate, leaving you with a beautifully glistening, tender cabbage rather than a watery one.

Can I add other spices to this dish?

Indeed you can! While bay leaves and cloves provide a lovely traditional flavour, a pinch of ground allspice or a star anise could add another layer of warmth and complexity. A small amount of juniper berries or a cinnamon stick can also be quite delightful. Just be mindful not to overpower the delicate balance of the cabbage and apple.

Is this red cabbage recipe suitable for vegetarians and vegans?

It most certainly is, with a tiny adjustment! To make it fully vegan, simply substitute the butter with a good quality olive oil or a plant-based margarine. All other ingredients are naturally vegan-friendly, making it a wonderful and inclusive side dish for everyone to enjoy.