1 tbsp oil
1 red onion, finely sliced
1kg red cabbage, quartered, core removed, shredded
1 fat garlic clove, finely chopped
2 star anise
1 stick of cinnamon
2 tbsp brown sugar
2 eating apples, peeled and coarsely grated
2 tbsp red wine vinegar
200ml red wine
1. Preheat the oven to 160°C/fan140°C/gas 3. Heat the oil and butter in a large, deep ovenproof sauté pan. Add the onion and cook gently over a low heat for 10-12 minutes until soft. Stir in the cabbage, garlic, spices, sugar, apples and vinegar. Season well.
2. Pour over the wine and bring to the boil. Cover with a layer of baking paper, then a lid, and bake for 2 hours, stirring occasionally. Taste and adjust the seasoning, then serve.