Put the sesame oil and 1 tbsp olive oil into a large pan big enough to let the cabbage move around freely and heat until really hot. Throw in the cabbage with the ginger, chilli, star anise, allspice and sultanas. It should crackle and spit madly – stir vigorously to let the cabbage colour. This will take about 5-6 minutes.
Then sprinkle over the icing sugar while continuing to stir. When the sugar starts to caramelise, splash in the vinegar and sherry. Keep on cooking until all the liquids have evaporated.
Season your cabbage with a generous amount of salt and a wallop of black pepper.