Step 1

Heat the oil in a large saucepan, then add the onion and saute on a medium heat for about 5 minutes until softened but not coloured.

Step 2

Add the the cinnamon, ground allspice and freshly grated nutmeg and cook for a couple of minutes before tumbling in the shredded cabbage and diced apples. Pour in the cranberry or apple juice, light brown sugar, pomegranate molasses or red wine vinegar and dried cranberries.

Step 3

Stir well, cover with a lid and simmer on a very low heat for about 2-2 1/2 -3 hours - stirring every now and then to make sure the cabbage isn't sticking to the bottom of the pot, adding a little more cranberry/apple juice if needed.