Ingredients: 1kg (or 1) Red Cabbage – Finely Sliced on a Mandolin (This is Very Important for Texture) 4 Cloves 1 Tbsp Goosefat 2 Shallots – Finely Chopped 1 Apple – Diced Finely 300ml Red Wine 250gm Cranberries Castor Sugar Butter & Salt to Taste Method: Cook the cranberries with 2 table spoons of caster sugar and 25gm of butter for 15 minutes until everything is soft. Add this to the cabbage pot once done. Saute the shallots in the goosefat, then we add 2 tablespoons of caster sugar, then we add the cabbage and the red wine and stir it well, add the apple and the cloves. Cook on a medium temperature for about 5 minutes, then cook on a low heat for 50-60 minutes. Add salt to taste. Enjoy.