Preheat the oven to 160ºC/140ºC fan/Gas 3.
Heat the oil and a knob of butter in a deep ovenproof saucepan. Add the onion and cabbage and fry for 3-4 minutes.
Add the cider and redcurrant jelly, season, bring to the boil and boil for a few minutes.
Cover the pan with a lid and place in the oven for 3-4 hours until completely tender.
Using a slotted spoon, transfer the cabbage to a warm dish, leaving the juices behind in the pan.
Place the pan on the hob and reduce the liquid until the colour has darkened and reduced to a syrupy consistency.
Stir in the remaining butter, remove from the heat and pour over the cabbage.
You can make this Christmas cabbage recipe up to 12 hours in advance. To reheat, cover with foil and bake in the oven.
Recipes extracted from Mary Berry Simple Comforts by Mary Berry (BBC Books, £26)
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