• 1½ kg red cabbage
• 2red onions, chopped
• 4Granny Smith apples, peeled and cored and chopped
• Zest of 1 orange or 2 clementines
• 2tspground mixed spice
• 100g light soft brown sugar
• 3tbspcider vinegar
• 300ml dry cider
• 25g vegan butter

Instructions

1. 1

   Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

2. 2

   Pour over the vinegar and cider and dot the 'butter' on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.

3. 3

   The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.