Mary Berry's Ruby Red Cabbage
Completely perfect for the Christmas feast, so traditional and delicious. Worth reducing the liquid at the end, as this gives the gloss and extra flavor. This recipe appears in Mary Berry's Ultimate Christmas.
Servings: 8
Equipment
- Oven-proof pan, such as a Dutch Oven.
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1 large onion roughly chopped
- 1 red apple
- 1 large red cabbage finely shredded
- 15 oz apple juice
- 4 tablespoons red grape jelly (the original used redcurrant jelly)
- 2 bay leaves
- 1 cinnamon stick
- A grating of nutmeg
Instructions
- Preheat the oven to 300℉. (The original said 275℉)
- Heat the oil and 2 tablespoons of butter in a deep saucepan. Add the onion, apple and cabbage and fry over the heat for 3-4 minutes. Add apple juice, jelly, cinnamon, bay leaves, nutmeg and season with a little salt and pepper.
- Bring up to the boil and boil for a few minutes. Cover with a lid and transfer to the oven for about 3 hours until completely tender.
- Remove the cinnamon stick, and bay leaves. Using a slotted spoon, transfer the cabbage to a warm serving dish, leaving the juices in the pan.
- Heat the pan on a high heat and reduce the liquid until the color has darkened and reduced and is coating consistency. Add the remaining butter. Remove from the heat and pour over the cabbage in the dish.
Notes
Prepare ahead: Can be made completely up to a day ahead
Freeze: Can be cooked completely and freeze up to a month ahead