1 small red cabbage, about 600g
1 large Bramley apple
150g light brown sugar
150ml cider vinegar or clear malt vinegar
2 cinnamon sticks
¼ tsp ground cloves
Preheat the oven to 180C/fan 160C/gas 4. Quarter, core and finely shred the cabbage. Peel, core and thickly slice the apple. Set aside.
Put the butter, sugar and vinegar in an ovenproof pan and stir over medium heat until the sugar has dissolved. Add the cinnamon, cloves and a generous pinch of salt and pepper. Tip in the cabbage and apple, and toss well to coat. Put a wet, crumpled piece of greaseproof paper on top and transfer the pan to the oven.
Bake for 1½ hours until tender. Carefully lift the greaseproof paper and give the mixture a stir every half an hour, dampening the paper each time to prevent it from burning. Remove the greaseproof paper and bake for a final 15-20 minutes, stirring halfway, until the cabbage is tender and the liquid in the pan has reduced to a syrupy glaze.