Fry the onion in the oil, add the apple, then the cabbage. Add the sherry and wine vinegar and reduce down a little.

Add the sugar and stir until dissolved, then add the rest of the flavourings and spices. Simmer gently for 11/2 hours or until the flavours have amalgamated, the cabbage has cooked and most of the liquid evaporated leaving a syrupy aromatic residue around the cabbage.

Check the seasoning, remove cinnamon sticks and serve. This dish can be kept warm successfully and freezes well.