2large Granny Smith applespeeled, cored and chopped
1kgred cabbagefinely shredded
50mlred wine vinegar
2tbspsoft brown sugar
4tbspcrab apple jelly
1tspground black pepper
Melt the butter in a large saucepan over a medium heat. Add the sliced onion and saute for 10 minutes until soft but not coloured. Add the apple and cabbage to the pan and continue to cook for a further 2 minutes.
Add all the remaining ingredients to the pan and heat until the liquid starts to bubble. Turn the heat down to a gentle simmer and cover the pan with a tight fitting lid.
Simmer gently for about 1 hour on the stove top, until the red cabbage has softened. If the cabbage is looking a little dry after 45 minutes, give it a stir and add a little water to allow it to continue cooking.
Remove the cinnamon stick, cloves and star anise before serving.
This braised red cabbage can be made ahead of time and kept in the fridge until you are ready to heat up and serve. It also freezes really well, simply allow to cool before placing into an airtight container and placing in the freezer.