For the best braised red cabbage, start by softening a red onion in butter, brown sugar, red winec vinegar and a big splash of red wine.
Chop your cabbage into quarters and remove the white core.
Finely slice your quarters and tip into the pan of caramelising onions.
Throw in a cinnamon stick, a glug of honey and season well.
Bring to a simmer, then cover with a lid.
Lower the heat and cook for 1 1/ 2 hrs, stirring every so often.
During simmering, add chopped apple for extra sweetness.