Pour the honey and balsamic vinegar into a small bowl. Stir to start dissolving the honey. When they're smoothly combined, pour in 50ml water and stir to mix. Set aside.

Halve and quarter the cabbage. Slice out the woody core. Peel off and discard any ragged outer leaves, then finely slice the cabbage. Pop into a colander. Rinse well and shake dry.

Quarter the apples and slice out the cores. Finely chop the apples. Finely chop the parsley leaves and stalks.

Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the apples. Add 1 bay leaf, a pinch of parsley and season with salt and pepper. Top with another third of the cabbage, then the rest of the apples, 1 more bay leaf and a pinch more parsley. Season with salt and pepper, then cover with the last of the cabbage. Tuck in the third bay leaf. Set the rest of the parsley aside for garnishing.

Pour the honey and balsamic mix over the cabbage. Pop on a lid, bring to the boil, then turn the heat down to very low. Gently cook for 45 mins-1 hr till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper, if needed.

Transfer the cabbage to a serving dish, discarding the bay leaves if you spot them. Serve straight away, garnished with the remaining chopped parsley.