Red Cabbage & Apple with Mulberry Jelly

Red Cabbage & Apple with Mulberry Jelly

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


Tiptree Mulberry Jelly is made from fruit from the ancient orchard, if it isn’t available Tiptree Blackberry Jelly is a tasty alternative.

If you have time, bake then leave overnight and reheat next day for the full flavour.



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Ingredients and Method


  • 1/2 Large Red Cabbage
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Tiptree Mulberry Jelly
  • 1 Small Red Onion
  • 1 Large Bramley Cooking Apple
  • Olive Oil
  • Butter
  • Thickening: Kneaded butter – Butter & Flour


  1. Set oven at 175c or 160c fan.
  2. Slice cabbage thinly and blanch in boiling water for 1 minute then refresh with cold water.
  3. Slice onion then peel, core and slice apple.
  4. Heat about a tablespoon of olive oil then add a nob of butter.
  5. Cook onions until soft – but not coloured.
  6. Add apples and cook for 2-3 minutes.
  7. Butter a casserole dish.
  8. Put half the cabbage into the dish and sprinkle with wine vinegar.
  9. Add apple and onion.
  10. Put Mulberry Jelly in a small bowl and beat until smooth, add 2 tablespoons of water, mix.
  11. Pour Mulberry onto apples.
  12. Add remaining cabbage.
  13. Dot with blobs of butter and cover with a buttered sheet of greaseproof paper pressed onto cabbage, then crimp the edge of the paper over the rim of the dish to keep in place.
  14. Cook for 1 ½ hours (2hrs if not reheating), check after 45 minutes and add a little water if necessary. Cool overnight and reheat in oven for 30 minutes before serving.
  15. If the cabbage produces a lot of liquid this can be thickened by the addition of kneaded butter.
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