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Mary Berry's Christmas simmered red cabbage and cider

Mary Berry / 08 December 2020

Red cabbage is a hearty vegetable and perfect to serve in winter as a delicious accompaniment to Christmas lunch. This Christmas red cabbage recipe from Mary Berry is slow cooked in cider for an extravagant treat.

Mary Berry's simmered red cabbage with cider
Mary Berry's simmered red cabbage with cider. Photography by Laura Edwards.

Cooking time

3-4 hours




  • 1 tbsp olive oil
  • 2 knobs of butter
  • 1 onion, sliced
  • 1kg (2lb 3oz) red cabbage, finely shredded
  • 250ml (10fl oz) cider
  • 4 tbsp redcurrant jelly
  • Salt and freshly ground black pepper


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.

Prepare ahead

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)

Visit our Christmas recipes section for more Christmas recipe inspiration, including more recipes from Mary Berry


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.