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Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Add about 1kg of sliced cabbage and cook for 5 minutes, stirring, until beginning to soften. Season with salt and black pepper and add 1 tablespoon of brown sugar, stirring until evenly coated.
Pour over 50ml of vinegar and 200ml of apple juice and add 2 star anise, 1 cinnamon stick broken in half, and 3 whole cloves.
Bring to a simmer, cover with a lid and reduce to a medium-low heat, cooking for 20-25 minutes while stirring occasionally. Stir in 75g of cranberries 5-10 minutes before the end and cook until softened.
Remove the lid and cook for another 10-12 minutes until the liquid has reduced. Spoon into a warmed serving dish and remove the whole spices before serving.
