Discard the 3 or 4 tough outer leaves of your red cabbage, cut in half and remove the core. Either finely shred the cabbage, or, if you prefer a little extra texture, coarsely chop it. Set aside.
Peel and halve your onion, and finely slice into half rings. Set aside.
Add the butter, cubed, to your Redmond Multicooker bowl and select the fry function.
Melt the butter and fry the sliced red onion for five to seven minutes, stirring frequently, until the onion softens but does not colour.
Add the remaining ingredients and stir well to combine.
Select the Stew function and set the time for 60 minutes. Close the lid.
If you are eating this on the day, the Redmond Multicooker will keep this braised red cabbage warm until you need it. If not, open the lid, leave the cabbage to cool, remove the cinnamon stick, star anise and allspice berries, and then freeze in portions.
To reheat, add a small knob of butter to the Redmond Multicooker bowl and add the defrosted red cabbage along with a splash of water. Stew until reheated - about 10 minutes.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.