In a large shallow pan/casserole dish (with a lid) heat up the oil, add the ginger, cabbage, grated beetroot and fry over a medium heat for 4 minutes, stirring often.
Add the rest of the ingredients, stir thoroughly, cover and simmer for about 25 minutes, or until the vegetables are tender. Stir occasionally. Serve hot. Adjust seasoning if necessary, sprinkle with fresh herbs, add the lemon zest and drizzle with a little oil before serving.
You can either shred the cabbage or slice it very thinly. I personally prefer the latter method as I like a bit of texture and crunch in this recipe.
I recommend using a sour tasting rather than sweet apple to offset the sweetness of the cabbage and beetroot.
You can either cube or coarsely grate the apple.
You can make this dish ahead and refrigerate overnight. Simply reheat it once you are ready to serve it. (You might have to add a drop of water or clementine juice). I actually think it tastes better the next day.
Spices: I chose a bit of allspice and cumin but a sprinkle of nutmeg or cinnamon would work well too.