Heat the oil and butter together in a large saucepan. Add the onion and cook for 7 minutes until softened. Stir in the cabbage and cook for a couple of minutes, then pour over the vinegar and sugar and season well. Cover, turn the heat to low and cook for 30-40 minutes until softened and most of the liquid has boiled away (at this point, you can freeze for up to 1 month).
Stir in the cranberries and cranberry sauce and cook for another 5 minutes until the fruit has plumped and the cabbage is glossy.
I have cooked this
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