Directions
Remove the tough outer leaves of the cabbage, cut it into quarters, and slice thinly. Arrange a layer of the cabbage on the bottom of your slow cooker or casserole dish, then top with some of the onions, apples, zest, mixed spice, brown sugar and spices. Top these in turn with another layer of cabbage, and then another layer of apples and onions and so on, until all the ingredients are used. Pour the vinegar and juice or cider over the rest, and dot the butter on top. Cover and cook on low for 4-5 hours, or, if using a casserole dish, over a low heat for 2-3 hours or until tender. Keeps for about three days in the fridge, or a month frozen.