Cabbage is often overlooked when it comes to mealtimes, with many saving it for none other than a Sunday roast.
That said, now’s the perfect time to practice cooking the flavoursome sides that will join a juicy Turkey at the Christmas table.
Mary Berry’s recipe for simmered red cabbage is not to be missed, especially given how cheap and accessible this seasonal vegetable is right now.
The dish, which debuted in her book “Simple Comforts”, calls for a handful of simple ingredients that transform the underwhelming vegetable into something delicious.
It’s perfect for making ahead of time too, so it can be prepped before Christmas to save one less job on December 25.
Mary Berry’s simmered red cabbage and cider recipe
There’s not much to this dish in terms of cooking, but a deep ovenproof saucepan is essential.
Start by preheating the oven to 160C, then take a deep saucepan and set it on a medium heat. Add in the oil and a knob of butter followed by the sliced onion and shredded cabbage.
Fry for three or four minutes until everything starts to soften, then add the cider and redcurrant jelly.
Season generously with salt and pepper, then turn up the heat bring it to a boil for a few minutes.
Cover the pan with a lid and transfer to the oven for three to four hours until “completely tender”, as described by Mary.
When time is up, use a slotted spoon to transfer the cabbage to a warm dish, leaving the juices in the pan.
Replace the juice-filled pan on the hob and reduce the liquid until the colour has darkened and turned into a syrupy consistency. Stir in the remaining butter, remove the pan from the heat and pour the thick liquid over the cabbage in the dish.
Mary claimed that the dish can be be made up to 12 hours ahead and simply reheated in an ovenproof dish covered with foil on medium heat in the oven. Alternatively, stir gently in a pan on the hob.