Easy recipe Lancashire hotpot, pickled red cabbage, baby carrots and leeks

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three hundredg/ten½oz finely shredded red cabbageabout eightyg/threeoz coarse sea salttwo hundred and seventy-fiveml/tenfl oz malt (Recipes by ingridients malt) vinegarone hundred and fourtyml/about fivefl oz white wine vinegarone hundred and fourtyml/about fivefl oz balsamic vinegarfour hundredml/fourteenfl oz red winetwo hundred and fiftyg/nineoz sugarabout one star aniseabout five bay leaves ten whole clovesabout one tsp whole black peppercornsabout one tsp whole pink peppercornsabout one cinnamonabout five whole dried chillies one hundredg/three½oz under-shoulder of lambone hundredg/three½oz lamb shoulderone hundredg/three½oz lamb neckone hundredg/three½oz lamb shinfour x one hundredg/three½oz lamb loinpinch sugartwo½ tsp sea saltfreshly ground black pepperabout twenty-fiveg/about oneoz plain flourtwo tbsp olive oilabout sixtyg/twooz salted butterabout six hundredg/about onelb about fiveoz Tarleton onionsfive hundredg/about onelb twooz Golden Wonder potatoes, peeled, cut horizontally into twomm thick slices pinch white pepperabout one hundred and twentyg/four½oz baby carrotstwo bunches extra fine garden leeksfive hundredml/about seventeen½fl oz mineral water (Recipes by ingridients mineral water) (Recipes by ingridients water) about one tbsp sugarone hundredg/three½oz. butter (Recipes by ingridients butter) .