Red cabbage

This has very Chrismassy flavours and so I usually make this cabbage for Christmas dinner. Following this year, I decided to add it as a regular side dish to roast duck whenever I make it.

Ingredients:
1 large cabbage, halved and cut into 2cm strips
3 medium cooking apples, peeled, cored and diced
3 tbs molasses sugar
the juice from 3 oranges
cider winegar (or 2/3 white vinegar + 1/3 apples juice)
10 juniper berries crushed
the peel of two oranges stripped with a potato peeler
1/2 tsp mixed spice (my addition to the original recipe)

Add the olive oil to a large, heavy-bottomed pan (I used 28cm Le Creuset casserole pot), then layer the ingredients, starting with a third of the cabbage, then a spoonful of sugar, the juice of an organge, a splosh of vinegar and a few juniper berries, sprinkle bit of mixed spice. Season. Repeat the layers twice more, bring up to a simmer very gently, then cover with a tight-fitting lid. Stir after about an hour, then again after another hour. Add more orange juice if the liquid level looks too low. Blanch the strips of peel, then cut into 1cm pieces. Stir through the cooked cabage and serve.