Preheat oven to 150°C/300°F/Gas Mark 2
Preheat the grill
Melt the rapeseed oil with the butter in a large ovenproof casserole, add the onions, cover and cook over a low heat until soft but not brown. Add the shredded cabbage, garlic, cinnamon stick, cloves, coriander seeds, nutmeg, sugar and red wine vinegar and season well.
Cover the casserole with a tight lid and cook in the preheated oven for one hour, stirring occasionally. Add the prunes, pears and port and cook for a further 45 minutes, adding a little water if the cabbage becomes dry.
Meanwhile grill the sausages under the preheated grill for 10 – 15 minutes, or until cooked. Take the cabbage out of the oven, adjust the seasoning and serve with the sausages.