3 tablespoons vinegar (I used local apple cider vinegar)
Pre-heat the oven to 150°C
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely.
Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And it does freeze well so, all in all, it's a real winner of a recipe.