8 Mary Berry Red Cabbage Recipes for Christmas

Red cabbage is one of the most useful vegetables at Christmas: it brings glorious colour to the plate, its sweet and sharp flavour cuts through rich meat, and it is one of the few side dishes that genuinely improves when made ahead. These eight recipes, inspired by Mary Berry’s practical approach to festive cooking, offer plenty of ways to serve it.

You will find the classic braise with apple, versions with cranberries, blackberries and pears, a slow cooker method, quick pan-fried and roasted options, and a crunchy slaw for the Boxing Day buffet. Most of the braised versions freeze well, so they can be ticked off weeks before the big day.

1. Classic Braised Red Cabbage with Apple

This is the traditional version: tender red cabbage braised slowly with Bramley apple, sugar and vinegar until glossy and sweet-sharp. Make it a few days ahead and the flavour only gets better.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), cored and finely shredded
• 1 red onion, thinly sliced
• 2 Bramley apples, peeled, cored and chopped
• 50g light muscovado sugar
• 5 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Layer the cabbage, onion and apples in a large ovenproof casserole, sprinkling each layer with sugar, spices and seasoning.
3. Pour over the vinegar and dot with the butter. Cover tightly with a lid.
4. Cook for 1 hour 30 minutes, stirring halfway, until very tender.
5. Serve hot, or cool, chill for up to 3 days or freeze for up to 1 month, then reheat until piping hot.

2. Red Cabbage with Cranberries and Orange

Cranberries and orange give the classic braise a bright, festive twist that pairs beautifully with turkey. The cranberries soften into little jewels of sharpness throughout.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 red onion, thinly sliced
• 150g fresh or frozen cranberries
• Finely grated zest and juice of 2 oranges
• 75g light muscovado sugar
• 3 tbsp apple cider vinegar
• 1/2 tsp ground mixed spice
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Mix the cabbage, onion, cranberries, orange zest and juice, sugar, vinegar and spice in an ovenproof casserole. Season and dot with the butter.
3. Cover tightly and cook for 1 hour 30 minutes, stirring halfway, until the cabbage is tender and glossy.
4. Serve straight away, or cool and chill for up to 3 days and reheat until piping hot.

3. Slow Cooker Spiced Red Cabbage

Letting the slow cooker do the work frees up the oven and the hob for everything else. The cabbage cooks gently for hours and soaks up all the warm spices.

Servings: 8 · Total time: 6 hours 15 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 onion, thinly sliced
• 2 eating apples, peeled, cored and grated
• 60g dark muscovado sugar
• 4 tbsp apple cider vinegar
• 100ml apple juice
• 1 cinnamon stick
• 4 cloves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Put all the ingredients into the slow cooker, season well and stir thoroughly.
2. Cover and cook on low for 6 hours (or high for 3–4 hours), stirring once or twice if you can, until very tender.
3. Remove the cinnamon stick and cloves and check the seasoning.
4. Keep warm on the low setting until ready to serve, or cool, chill and reheat until piping hot.

4. Red Cabbage with Blackberries and Star Anise

Blackberries deepen the colour to an inky purple and add a fruity richness that suits duck, goose and venison particularly well. Star anise gives a subtle, warming aroma.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 1 small red cabbage (about 750g), finely shredded
• 1 red onion, thinly sliced
• 200g blackberries (fresh or frozen)
• 50g light muscovado sugar
• 3 tbsp apple cider vinegar
• 100ml apple juice
• 2 star anise
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a large heavy-based pan and soften the onion for 5 minutes.
2. Add the cabbage, sugar, vinegar, apple juice and star anise. Season, stir well, cover and simmer very gently for 1 hour, stirring now and then.
3. Add the blackberries and cook uncovered for 15 minutes more until the cabbage is tender and the liquid is syrupy.
4. Remove the star anise before serving.

5. Quick Pan-Fried Red Cabbage with Red Onion

When you have forgotten to make the braise ahead, this fast version is ready in fifteen minutes. The cabbage keeps a little bite and its bright colour.

Servings: 4–6 · Total time: 20 minutes

Ingredients

• 1/2 red cabbage (about 500g), finely shredded
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp light muscovado sugar
• 2 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Heat the oil in a large frying pan or wok and fry the onion for 3 minutes.
2. Add the cabbage and stir-fry over a medium-high heat for 8–10 minutes until just tender.
3. Add the sugar and vinegar and toss for 1–2 minutes until glossy.
4. Season, scatter with parsley and serve.

6. Red Cabbage and Apple Slaw with Walnuts

A crunchy raw slaw is perfect for Boxing Day with cold turkey, beef or a buffet. The apple and walnuts add sweetness and crunch to the light dressing.

Servings: 8 · Total time: 20 minutes

Ingredients

• 1/2 red cabbage, very finely shredded
• 2 green eating apples, cut into matchsticks
• 2 carrots, coarsely grated
• 4 spring onions, finely sliced
• 75g walnuts, toasted and chopped
• 2 tbsp chopped fresh parsley
• 4 tbsp mayonnaise
• 4 tbsp Greek yoghurt
• 1 tbsp apple cider vinegar
• 1 tsp wholegrain mustard
• Salt and freshly ground black pepper

Instructions

1. Put the cabbage, apples, carrots and spring onions in a large bowl.
2. Whisk the mayonnaise, yoghurt, vinegar and mustard together and season.
3. Toss the dressing through the vegetables. Chill for up to 4 hours.
4. Scatter with the walnuts and parsley just before serving.

7. Roasted Red Cabbage Wedges with Honey and Mustard

Roasting thick wedges of red cabbage gives crisp, charred edges and a soft, sweet centre. A honey and mustard glaze makes them sticky and full of flavour.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1 red cabbage, cut into 6 wedges through the core
• 3 tbsp olive oil
• 2 tbsp runny honey
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Lay the wedges on a lined baking tray, brush with oil and season.
2. Roast for 25 minutes, turning once, until starting to char at the edges.
3. Mix the honey, mustard and vinegar, brush over the wedges and scatter with thyme.
4. Roast for 10–15 minutes more until tender and glossy.

8. Red Cabbage with Pears and Chestnuts

Sweet pears and soft chestnuts make this braise feel extra festive and a little more substantial. It is especially good alongside a nut roast or roast goose.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 red onion, thinly sliced
• 2 firm pears, peeled, cored and sliced
• 200g cooked peeled chestnuts, halved
• 50g light muscovado sugar
• 4 tbsp apple cider vinegar
• 100ml apple juice
• 1 tsp fresh thyme leaves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Mix the cabbage, onion, sugar, vinegar, apple juice and thyme in an ovenproof casserole. Season and dot with butter.
3. Cover and cook for 1 hour, then stir in the pears and chestnuts.
4. Cover again and cook for a further 30 minutes until everything is tender. Serve hot, reheating until piping hot if made ahead.