1. Discard any blemished leaves from the cabbage, cut into quarters, remove the centre stalk and separate the leaves. Cut off the thick centre vein of the leaves, then wash well in salted water.
2. Drain and shred the cabbage and place into boiling salted water, cover with a lid, bring back to the boil and remove the lid, skim and boil steadily for 10 minutes, leaving the cabbage slightly firm.
3. Drain in a colander, then toss with 250 g sliced onion and 250 g diced apple shallow fried in butter; flavour with ground cinnamon and serve.