1 large red cabbage
1 large onion, halved and sliced
2 eating apples, cored and roughly chopped
100 ml red wine (or orange juice)
4 tablespoons caster sugar
2 tablespoons red wine vinegar
1 blade mace (or use nutmeg)
40 g unsalted or slightly salted butter
Optional - cinnamon
Salt and pepper
Oven 150C/300F/Gas 2
Quarter, core, finely slice red cabbage.
Mix in large casserole with remaining ingredients except butter.
Dot butter over the top.
If casserole is flameproof, bring to boil on hob.
Cover, put in over, leave to cook gently for 3 - 3 1/2 hours.
Stir after 1st hour, then every 40 mins or so.
(I use this as a template and vary amounts/ingredients according to what I have available. Usually use more apple, more onion)