Mary Berry's 'tangy' red cabbage is the perfect Christmas dinner accompaniment

17 December 2023 , 16:00

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Mary's red cabbage recipe is sweet and tangy (Image: Getty Images/Johner RF)

Legendary chef Mary Berry's recipe for red cabbage is the perfect side dish for your Christmas dinner, is brimming with flavour and has great health benefits too.

With all the naughty delights that go into making up a Christmas dinner, it's important to make sure you're getting some health benefits too from your festive feed. Mary Berry has a wonderful recipe for red cabbage that will make the perfect accompaniment to your meal, is bursting with flavour and has some great nutritional value too.

Red cabbage she says is a hearty vegetable that is great for the colder months and goes particularly well with game and roasts. It is packed full of Vitamin C and antioxidants so can also ease your conscience a little if you're worried about over indulging in unhealthy dishes. But above all it's a "Christmas side dish that's bursting with sweet, tangy flavour".

To achieve this, Mary simmers the cabbage in redcurrant jelly and cider. The dish can be prepared up to 12 hours before you want to eat it so is great for getting ahead with the preparation for the day. It can also be frozen once it's cooked.

Here are the ingredients you will need:

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• 1tbsp olive oil
• 2 knobs of butter
• 1 onion, sliced
• 1kg (2lb 3oz) red cabbage, finely shredded
• 250ml (10 fl oz) cider
• 4 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Here's how to make Mary Berry's sweet, tangy red cabbage for Christmas Day:

Preheat the oven to 160C/140C fan/Gas 3. Heat the oil and a knob of butter in a deep, ovenproof saucepan and add the onion and cabbage - fry for 3-4 minutes.

Next add the cider, redcurrant jelly and seasoning and bring to the boil. Allow to boil for a few minutes. Cover the pan with a lid and cook in the oven for 3-4 hours until completely tender. Use a slotted spoon to remove the cabbage and transfer to a warm dish but leave the juices in the pan.

Put the pan back on the hob and reduce the juices until they darken and become syrupy. Stir the rest of the butter in and remove from the heat before pouring over the cabbage. Serve immediately or if pre-preparing, reheat in a roasting dish covered with foil on a moderate heat or on the hob in a pan.

Will you try Mary’s red cabbage recipe? Let us know in the comments below.

Beth Hardie