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Braised red cabbage

From Anna Hansen; "This is my mother's recipe for braised red cabbage. It makes a delicious open sandwich on rye bread with sliced leftover boiled new potatoes and a decent grinding of black pepper". Serves 4-6

1 medium red cabbage, sliced
1 white onion, sliced
zest and juice of 1 small orange
2 Bramley apples, grated with skin on
1 cinnamon stick
1 tbs ground allspice
250ml Cabernet Sauvignon vinegar or good red-wine vinegar
200g soft brown sugar
300ml apple juice

Put all ingredients into a large heavy-bottomed saucepan and mix thoroughly. Cover with a tight-fitting lid and cook over a medium heat for 5 minutes, then reduce to the lowest setting. Leave to simmer, stirring every 10 minutes or so, for about 30 minutes or until the cabbage is tender. Check the balance of acid to sweet and adjust to your taste.