Mary Berry's red cabbage recipe for 'tangy' Christmas dinner side
If you're in need of a healthy Christmas dinner side dish, celeb cook and treasure Mary Berry's red cabbage may fit the bill.
The festive period is all about indulging and enjoying tasty foods with loved ones while celebrating. With all the naughty delights that get passed around, it's important to include some nutritious fare - and Mary's recipe offers this without skimping on taste.
The Bake Off judge praises the hearty vegetable a "Christmas side dish that's bursting with sweet, tangy flavour" and for going particularly well with roast meats. Not only that, the colourful collard is packed with anti-oxidants and Vitamin C, which are both needed in the winter to ward off colds.
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To cook the cabbage to sweet and sour perfection, Mary simmers it in cider and redcurrant jelly. The recipe, originally shared on The Happy Foodie, can be made up to 12 hours before serving and can also be frozen after cooking.
If you're looking for more Christmas dinner inspiration, Mary Berry also has a recipe for Brussels sprouts that uses an "essential" ingredient. Celeb chef Jamie Oliver recently shared his Christmas turkey recipe while urging cooks to remember one cooking step that is often forgotten.
Read below for the full ingredient list and cooking method, as reported by the Mirror.
Mary Berry's red cabbage recipe for Christmas dinner
Ingredients
- 1 tbsp olive oil
- 2 knobs of butter
- 1 onion, sliced
- 1kg (2lb 3oz) red cabbage, finely shredded
- 250ml (10 fl oz) cider
- 4 tbsp redcurrant jelly
- Salt and freshly ground black pepper
Method
Preheat the oven to 160C/140C fan/Gas 3. Heat the oil and a knob of butter in a deep, ovenproof saucepan and add the onion and cabbage - fry for 3-4 minutes.
Next add the cider, redcurrant jelly and seasoning and bring to the boil. Allow to boil for a few minutes. Cover the pan with a lid and cook in the oven for 3-4 hours until completely tender. Use a slotted spoon to remove the cabbage and transfer to a warm dish but leave the juices in the pan.
Put the pan back on the hob and reduce the juices until they darken and become syrupy. Stir the rest of the butter in and remove from the heat before pouring over the cabbage.
Serve immediately or if pre-preparing, reheat in a roasting dish covered with foil on a moderate heat or on the hob in a pan.
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