Remove the outer leaves of the cabbage and halve. Cut out and dispose of the tough core. Slice into roughly 2cm wide strips.
Pour the oil into the pan and fry the onion on a low heat until translucent. Turn the heat to medium, add the butter and allow it to melt then add the red cabbage and cook for five minutes, stirring occasionally to break up the chunks. If it begins to catch on the bottom of the pan, lower the heat and add a small splash of water if necessary.
Add the spices, stir then add the vinegar, wine, sugar and apple and stir well.
Place the lid on the pan, bring to the boil then turn the heat to low and simmer, stirring occasionally, for about 1 hour 20 minutes. If the cabbage seems to be drying out, lower the heat and add a little more wine or a small splash of water. It is ready when the liquid has evaporated and the cabbage maintains its shape but is soft throughout.
*I like to add star anise for about half an hour then I remove it so that it’s flavour does not become overpowering.