First you need to shred the cabbage then chop quite finely into 1 inch shreds, discarding any tough stalky bits (including the root). Chop the apple in half then slice 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 to 3 minutes without browning, before adding the apple and garlic.
Continue to cook for 2 to 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. Turn the heat up again, sprinkle in the sugar, honey and vinegar. Stir everything thoroughly, then add the red wine and the orange and blackcurrant squash and bring back to boiling, then simmer for 5 minutes. As an extra, sprinkle Glayva lavishly and stir in thoroughly.
Now simmer for approximately 1 hour, stirring every 10 minutes, making sure it doesn’t stick to the bottom.
Bite a piece to see if it's tender and when it's ready, serve or freeze.