Core and chop the apples into large chunks, I like to leave the skin on but you can peel if you prefer.
Place in a pan with the butter and melt on a low heat, once melted add in the sugar and turn the heat up slightly until the butter starts to foam and the sugar dissolves.
Stir on a medium heat for 5-8 minutes. They want to feel soft and for some to become a sauce but still hold their shape.
Blanch the cabbage in a large pan of salted boiling water for 3 mins, then drain.
Meanwhile, heat the rapeseed oil in a frying pan and stir-fry the sprouts for 3 mins to soften. Add the drained cabbage and cook for a further 2 mins until piping hot.
Tip the apples and hazelnuts into the savoy cabbage and sprout pan. Mix to combine and season with sea salt.
To serve, pile onto a serving plate and top with the parsley.