Mary Berry Braised Red Cabbage Recipe

Mary Berry’s Braised Red Cabbage is a wonderfully flavorful side dish, perfect for pairing with roast meats or festive meals. The slow-cooking process allows the cabbage to soak up the tangy flavors of vinegar and spices, making it a deliciously tender dish that adds both color and texture to your table. Whether for Christmas or a hearty Sunday roast, this recipe is a great addition to your menu.

Mary Berry’s Braised Red Cabbage

Mary Berry’s Braised Red Cabbage is a slow-cooked side dish that combines finely sliced red cabbage with onions, apples, and a tangy mix of vinegar and sugar. Cooked over a low heat, the cabbage becomes tender while maintaining its beautiful color, and the addition of spices like cinnamon enhances the flavor, making it perfect for festive meals.

Other Popular Recipes

• Mary Berry Christmas Red Cabbage
• James Martin Christmas Red Cabbage

Why You Should Try This Recipe

• Perfect side dish for roasts: It pairs beautifully with turkey, ham, or beef.
• Rich in flavor: The combination of red cabbage, apples, and spices creates a sweet and tangy taste.
• Make-ahead friendly: You can prepare this dish in advance, making it convenient for busy holiday cooking.
• Festive and colorful: It adds a vibrant, festive touch to your table.
• Healthy and nutritious: Red cabbage is packed with vitamins and antioxidants, making this a healthy addition to your meal.

Ingredients Needed to Make Mary Berry’s Braised Red Cabbage

• Red cabbage: 1 medium head, finely sliced
• Red onions: 2, finely sliced
• Apples: 2, peeled, cored, and sliced
• Brown sugar: 2 tablespoons
• Red wine vinegar: 3 tablespoons
• Cinnamon stick: 1
• Butter: 50g
• Olive oil: 1 tablespoon
• Salt and pepper: To taste

Equipment

• Large casserole dish or heavy-bottomed pot
• Sharp knife and cutting board
• Mixing spoon
• Measuring spoons

Instructions to Make Mary Berry’s Braised Red Cabbage

Step 1: Prepare the Ingredients

• Slice the cabbage: Finely slice the red cabbage and place it in a large bowl.
• Chop the onions and apples: Peel and slice the red onions and apples, keeping them separate from the cabbage.

Step 2: Sauté the Onions

• Heat the butter and oil: In a large casserole dish, melt the butter and olive oil over medium heat.
• Cook the onions: Add the sliced onions and sauté for about 5 minutes until soft and translucent.

Step 3: Add the Cabbage and Apples

• Combine the ingredients: Add the sliced red cabbage and apples to the pot, stirring to combine with the onions.
• Season: Sprinkle the mixture with brown sugar, salt, and pepper, then add the cinnamon stick.

Step 4: Add the Vinegar

• Pour in the vinegar: Drizzle the red wine vinegar over the cabbage mixture and stir everything together to evenly coat the ingredients.

Step 5: Braise the Cabbage

• Cook slowly: Reduce the heat to low, cover the pot with a lid, and allow the cabbage to braise for about 1 to 1.5 hours. Stir occasionally to ensure even cooking.
• Check for tenderness: The cabbage should be soft and flavorful once done.

Step 6: Serve

• Remove the cinnamon stick: Before serving, remove the cinnamon stick from the dish.
• Serve hot: Transfer the braised red cabbage to a serving dish and enjoy alongside your roast dinner.

What Goes Well With Mary Berry’s Braised Red Cabbage?

• Roast turkey: A perfect complement to the savory flavors of roast turkey.
• Roast pork or ham: The tangy and sweet cabbage pairs beautifully with pork or ham.
• Roast beef: Adds a balance of acidity to rich roast beef.
• Mashed potatoes: Serve alongside creamy mashed potatoes for a comforting meal.
• Stuffing: The flavors of the cabbage match well with traditional stuffing.
• Brussels sprouts: A great companion to other festive vegetables like Brussels sprouts.

Expert Tips for Making the Best Braised Red Cabbage

• Cook slowly: Slow cooking allows the flavors to meld together and ensures the cabbage becomes tender and flavorful.
• Use good-quality vinegar: A good-quality red wine vinegar will elevate the flavor of the cabbage.
• Adjust seasoning: Taste the cabbage before serving and adjust the seasoning with salt, pepper, or sugar if needed.
• Make ahead: This dish can be made in advance and reheated, making it ideal for holiday preparations.

Easy Variations of Mary Berry’s Braised Red Cabbage

• Add cranberries: For a festive touch, stir in a handful of dried cranberries towards the end of cooking.
• Swap apples for pears: Use pears instead of apples for a slightly different flavor profile.
• Add bacon: Fry some chopped bacon with the onions for a smoky, savory twist.
• Cider vinegar: Try swapping red wine vinegar for cider vinegar for a milder, sweeter taste.

Best Practices to Store Mary Berry’s Braised Red Cabbage

• Refrigeration: Store the cabbage in an airtight container in the fridge for up to 3 days.
• Freezing: This dish freezes well. Place in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over low heat, adding a splash of water or vinegar if needed to refresh the flavors.

Best Practices to Reheat Mary Berry’s Braised Red Cabbage

• Stovetop reheating: Reheat the cabbage in a pot over low heat, stirring occasionally until heated through.
• Microwave reheating: Reheat in a microwave-safe dish, stirring occasionally, until evenly warmed.

How Can I Make Braised Red Cabbage Healthier?

• Reduce sugar: You can reduce the amount of sugar for a less sweet version of the dish.
• Use less butter: Substitute half the butter with olive oil for a lighter dish.
• Add extra veggies: Incorporate other vegetables like carrots for additional nutrients.

Nutrition Value (per serving):

• Calories: 120 kcal
• Carbohydrates: 18g
• Protein: 2g
• Fat: 5g
• Fiber: 4g

FAQs

Why add vinegar to red cabbage?

Vinegar is added to red cabbage to enhance its flavor and help maintain its vibrant color during cooking. The acidity in vinegar helps balance the natural sweetness of the cabbage and prevents it from turning an unappetizing blue or grey, which can happen when red cabbage is cooked without acid.

How do you take the bitterness out of red cabbage?

To reduce the bitterness in red cabbage, you can cook it with a sweetener like brown sugar or apples. Adding an acidic ingredient, such as vinegar or lemon juice, also helps balance the bitterness. Slow cooking or braising the cabbage can further mellow its bitter notes and enhance its sweetness.

Can I make Mary Berry’s Braised Red Cabbage ahead of time?

Yes, you can make Mary Berry’s Braised Red Cabbage ahead of time. It can be stored in the fridge for up to 3 days or frozen for up to 1 month. Reheat gently on the stovetop before serving.

How long does it take to cook braised red cabbage?

It typically takes about 1 to 1.5 hours to cook braised red cabbage over low heat. This slow-cooking method ensures the cabbage becomes tender and absorbs the flavors of the vinegar and spices.

Can I freeze braised red cabbage?

Yes, braised red cabbage freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.

What can I serve with Mary Berry’s Braised Red Cabbage?

Mary Berry’s Braised Red Cabbage pairs beautifully with roast meats such as turkey, pork, ham, or beef. It also goes well with mashed potatoes, stuffing, and other festive side dishes like Brussels sprouts.

Final Words

Mary Berry’s Braised Red Cabbage is a must-have side dish for festive dinners or cozy roasts. Its sweet and tangy flavor, combined with the vibrant color of the cabbage, makes it a standout addition to any meal. Easy to prepare and full of warmth, this dish is perfect for the holidays or any time you want to add a little something extra to your table.

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