Mary Berry’s red cabbage recipe is the perfect side dish for Christmas dinner – it’s packed full of flavour and is also good for you, so you can enjoy it guilt-free
Mary Berry, the culinary queen, has shared her secret to a scrumptious side dish that’s not only a treat for the taste buds but also packs a healthy punch.
Amidst the indulgent spread of a Christmas dinner, it’s essential to balance out the feast with something nutritious, and Mary’s red cabbage recipe is just the ticket.
This festive favourite is not only a delight to the palate, brimming with sweet and tangy flavours, but it’s also loaded with Vitamin C and antioxidants, making it a guilt-free addition to your holiday meal.
The beloved chef recommends this robust veggie as an ideal companion to game and roasts during the chilly season. To whip up this “Christmas side dish that’s bursting with sweet, tangy flavour”, Mary simmers the cabbage in a mix of redcurrant jelly and cider, creating a mouth-watering medley of tastes.
What’s more, you can prepare this dish up to 12 hours in advance, giving you a head start on the big day’s cooking, or even freeze it once cooked for future festivities.
Here are the ingredients you will need:
- 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:
Begin by preheating your oven to 160C/140C fan/Gas 3. Then, heat some oil along with a knob of butter in a deep, ovenproof saucepan. Toss in the onion and cabbage and sauté them for 3-4 minutes to kickstart this delicious dish.
Next, pour in the cider, add redcurrant jelly and seasoning, then bring it to a boil. Let it bubble for a few minutes. Cover the pan with a lid and let it cook in the oven for 3-4 hours until it’s perfectly tender. Use a slotted spoon to take out the cabbage and move it to a warm dish, but leave the juices in the pan.
Place the pan back on the stove and reduce the juices until they darken and become syrupy. Stir in the remaining butter and take off the heat before drizzling over the cabbage. Serve immediately or if you’re preparing ahead, reheat in a roasting dish covered with foil on a moderate heat or on the stove in a pan.
