Spiced braised Red Cabbage

This has always been a family must for Christmas, and it's staying that way for us this year.

Just one of my all time favourite cosy, winter vegetable dishes, that I could eat a whole plate of by itself. There's a tang and a fruity juiciness with all the amazing layers of flavour from a long, slow cook. And it's also the least hassle, just bung it in the oven and let it do it's thing. Oven at 140

• 1 small red cabbage
• 4 chopped apples
• 1 Orange, zest and juice
• 4 red onions, diced
• 4 cloves garlic, minced
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp butter

Quarter the cabbage and remove the solid centre piece, slice very thinly on the diagonal, and layer a quarter of it into the bottom of a large casserole dish with a lid. Scatter a quarter of the apple, onion, spices, garlic, orange zest and a drizzle of the juice and some of the maple syrup. Keep layering like this until finished. Pour the remaining syrup, vinegar over the top and dot the butter evenly on the surface. Cover with foil and the lid, and place in oven for 1 hour. Stir everything, and put back in the oven for another 1-2 hours, checking after an hour. Keeps really well for 4 -5 days, and is better the day after it's made.