Second year of making this.
Mixed whole lot together in big plastic bowl - don’t forget salt, pepper & vinegar at the end (and to mix sugar with spices before adding).
The full recipe uses about half a red cabbage and filled my whole big glass mixing bowl (or square glass pasta roasting dish)
Another recipe suggests cutting as fine as possible which is probably a good tip as it was a bit chunky.
It also used the slow cooker which I was thinking would be a good option, but then said to do it on the day as re-heating would lose colour & texture....
With the original recipe it was fine re-heated.
