Red cabbage

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1 red cabbage, shredded finely
1 onion, peeled and chopped finely
2 eating apples (I used Egremont Russets), peeled, cored and chopped finely
200 ml red wine
1 star anise
3 whole cloves
1 cinnamon stick
25g dried sour cherries
1½ tbsp dark brown soft sugar
Method
Heat a little olive oil in a large saucepan over a gentle heat and cook the onions until soft. Add the cabbage and the apples and stir to combine.  Add the red wine, the spices and the cherries.  Add the sugar and stir to combine everything well.  Cook for a few minutes until the wine is bubbling and then turn the heat down as low as it will go and cook for at least two hours.
Any cabbage left over can either be reheated the next day, when it will taste even better or it can be frozen.  If frozen, defrost thoroughly then place into a pan and reheat thoroughly.