| 3 | Red cabbages (shredded)are fine sliced |
| 8 medium | Onions (fine sliced) |
| 2 cm | Mace (toasted) |
| 12 | Cloves |
| 1 | Cinnamon stick |
| 750 ml | Red wine |
| 250 ml | Red wine vinegar |
| 100g | Dark brown sugar |
| ½ bunch | Thyme |
| 200g | cramberrys |
| 100g | Butter,and olive oil |
| 2 | Cooking apples |
Method
1. Shred the cabbage in a robo coupe or very finely chiffonade it.
2. In,a heavy bottomed pan heat the butter,and olive oil& add the onions, cook out until very soft & lightly coloured.
3. Add the pleed and pip sliced cooking apples
4. When the onions are soft sprinkle over the sugar & allow it to caramelise slightly before pouring in the vinegar & reducing down to a syrup.
5. Add the cabbage & sweat down.
6. Pour in the red wine.
7. Tie the spices & herbs into a bundle & add to the cabbage.
8. Cook for about 2 hr before adding the cramberrys & cook for a further 30-45 mins, by this time the cabbage should be tender.
Remove from the heat & adjust the seasoning