This red cabbage Christmas recipe is a slow-braised side of red cabbage, Bramley apple and red onion, cooked with orange, cinnamon and star anise, then finished with marmalade. It bakes gently at 150°C for 2 hours and serves 8.
It’s the most useful dish on the Christmas table, because you can make it days ahead. Mary Berry braises hers up to 2 days before and says it reheats beautifully, which frees an oven shelf on the big day.
The step that keeps the colour is the acid. Vinegar and orange juice go in at the start, so the cabbage turns a deep, glossy crimson instead of drifting towards a dull purple-blue.
Red Cabbage Christmas Recipe
Course: SidesCuisine: BritishDifficulty: Easy8
servings20
minutes2
hours155
kcal2
hours20
minutesOur own Christmas side for anyone who finds the usual version too vinegary. Orange and marmalade bring the sweetness, and star anise gives it a warm, festive smell.
Ingredients
1 large red cabbage (about 1kg/2lb 3oz), cored and finely shredded
1 red onion, thinly sliced
400g (14oz) Bramley cooking apples, peeled, cored and chopped
finely grated zest and juice of 1 orange
50g (2oz) light muscovado sugar
3 tbsp red wine vinegar
50g (2oz) butter
1 cinnamon stick
2 star anise
salt and freshly ground black pepper
2 tbsp orange marmalade
Directions
- Preheat: Heat the oven to 150°C/130°C fan/Gas 2.
- Layer: Layer the cabbage, onion and apples in a large ovenproof casserole, seasoning as you go. Tuck in the cinnamon stick and star anise.
- Add the flavourings: Scatter over the orange zest and sugar, pour over the orange juice and vinegar, and dot with the butter.
- Heat through: Cover and bring to the boil on the hob, stirring once the butter has melted.
- Braise: Transfer to the oven and cook for about 2 hours, stirring once or twice, until the cabbage is very soft and glossy.
- Finish: Remove the cinnamon and star anise. Stir in the marmalade, taste and adjust the seasoning, then serve hot.
FAQs
How far ahead can I make it?
Berry makes red cabbage up to 2 days ahead, cooling it, covering it and keeping it in the fridge. In her Cookery Course she goes further and says the flavours actually improve with time.
To reheat, she warms it in a large pan for about 20 minutes until piping hot, adding a splash of water or stock if it looks dry. I’d stir the marmalade in after reheating rather than before, so it stays bright.
Can I freeze red cabbage?
Yes. Berry’s Christmas Collection says it freezes well for up to 3 months in a freezerproof container, so you could make it in November with the chutney.
She thaws it overnight at cool room temperature, then reheats it the same way as above. Leave the marmalade out before freezing and add it when you serve.
Does red cabbage need water to cook?
No, and that surprises a lot of people. Berry rinses the shredded cabbage in a colander before cooking, because the water left clinging to the shreds is enough.
In this recipe the orange juice and vinegar do that job, along with the juice the apples release. If the pan ever looks dry when you stir it, add a splash of water.
Why does red cabbage sometimes turn blue?
Red cabbage colour reacts to acid. With enough acid it stays a deep red, but without it, it drifts towards purple or even blue-grey.
That’s why the vinegar and orange juice go in at step 3 instead of at the end. Berry describes the finished dish as dark and rich in colour, soft and glossy, and that’s the result you’re looking for.
Can I cook it on the hob instead of in the oven?
You can, over a very low heat with the lid on, stirring often. But I’d stick with the oven, because the gentle, even heat means it won’t catch on the bottom while you’re busy elsewhere.
Berry has another Christmas Day trick in her Cookery Course. Once it’s cooked, turn the oven off and leave the pan inside, and it’ll keep hot for up to 20 minutes while you carve.
What does red cabbage go with at Christmas?
Berry calls it excellent with turkey or goose, and it’s just as good with game and duck. The sweet-sharp flavour cuts through rich meat, which is exactly what a big Christmas plate needs.
It’s lovely next to our slow-roast Christmas lamb shoulder, since the orange works with the pomegranate glaze. Add Mary Berry’s sage and onion stuffing and her roast potatoes, and the plate is done.
