Cut the cabbage in half. Remove the tough outer leaves and cut out the hard core. Finely slice or shred to give long strands.
Heat the oil in a heavy-based saucepan and gently fry the onion until soft and translucent.
Add the cabbage, stir through, then add the cinnamon, nutmeg & bay leaf followed by the cider, vinegar and sugar. Season to taste, stir well.
Bring to a simmer and, under cover, cook for 15-20 minutes, stirring occasionally or until the cabbage is tender but still has a bit of crunchiness.
Core and slice the apple, add to the cabbage; cook for a further 5-10 minutes until the apple is just softened.
Taste, adjust seasoning. Serve warm.