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Mary Berry's Classic Red Cabbage Recipe
This is Mary Berry's beloved red cabbage recipe that I make every holiday season. The way she combines tender red cabbage sweet apples tangy cranberry sauce and delicate leeks creates something truly special. A splash of vinegar and rich butter transform simple ingredients into the most comforting side dish you can imagine.
Why Mary Berry's Method Works So Well
What I love about Mary Berry's approach is how she balances sweet and tangy flavors perfectly. The cabbage turns out incredibly tender and every bite has layers of flavor. It's exactly the kind of practical yet delicious cooking she's famous for making it perfect for holiday meals or Sunday roasts.
Your Shopping List
- Red cabbage: Slice it nice and thin it'll cook more evenly.
- Cooking apples: They melt into the most wonderful sweetness.
- Cranberry sauce: Adds that perfect fruity note.
- Leek: Gives a lovely subtle onion flavor.
- White or red wine vinegar: Just enough tang to balance everything.
- Butter: Makes everything rich and glossy.
- Salt and pepper: Season to your taste.
- Sugar (optional): Sometimes you need just a pinch.
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Let's Cook Together
- Get Your Oven Ready
- Heat it to 150°C/130°C fan just like Mary suggests it's the perfect gentle heat.
- Prep Time
- Get your cabbage sliced nice and thin peel and chop those apples and slice your leek.
- Build Your Layers
- Layer everything in your pan with cranberry sauce between each layer season as you go then add vinegar and butter on top.
- Start on the Stove
- Get everything hot and bubbling first that butter needs to melt all through.
- Into the Oven
- Now let it cook slowly for about 2 hours giving it a stir now and then.
- Final Touches
- Give it a taste and adjust your seasonings it should be perfect now.
Mary's Kitchen Wisdom
Take your time slicing that cabbage thin slices are the secret to perfect texture. Make sure your pan's big enough the cabbage needs room to cook down. Remember to stir it regularly Mary's right about this it helps all those flavors mingle together beautifully.
Keeping It Fresh
This cabbage keeps wonderfully in the fridge for three days or pop it in the freezer for up to three months. When you're ready to enjoy it again warm it up in the oven with a bit of butter just like Mary would do.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, this dish actually improves with flavor when made a day or two ahead and reheated.
- → Why does it need such a long cooking time?
The slow cooking allows the cabbage to become tender and helps the flavors meld together perfectly.
- → Can I freeze this red cabbage?
Yes, it freezes well for up to 3 months. Defrost completely before reheating.
- → Why add cranberry sauce?
It adds sweetness and depth to balance the natural tartness of the cabbage.
- → Can I cook this on the stovetop instead?
Yes, simmer on low heat for about 2 hours, stirring occasionally.