Approx. 1kg red cabbage
2 onions, chopped
4 apples, peeled, cored and
chopped
zest of 2 clementines
2 tsp ground mixed spice
(or your choice of spices: cinnamon, coriander, ginger…)
2-3 star anise
100g brown sugar
3 tbsp apple cider vinegar
200 ml dry cider or apple juice
(if using apple juice reduce
sugar to about 60g)
25g butter or vegan butter
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.
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