First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root).

Chop the apple quite small too but leave the skin on (it improves the flavour). Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic.

Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time.

Bite a piece to see if it's tender and when it's ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve.