Cut the cabbage into quarters and remove the core. Slice the cabbage into this shreds. Cut the slices across two or three times so they aren't too long. Transfer the shredded cabbage to a bowl and set aside. Dice the red onion. Peel and shop the apples. Peel strips of the zest from the orange and then juice the orange.
In a deep skillet or braiser, heat the olive oil over medium heat. Add the red onion and sauté for a couple of minutes until it begins to soften. Add the cabbage along with the red wine, apple cider vinegar, brown sugar, orange juice and zest, cinnamon sticks, and the spices and kosher salt. Stir to combine the ingredients. Add the apples and bring the cabbage up to a boil.
Turn down the heat to low, cover, and slowly braise the cabbage until it is very tender or until your desired doneness. It will take about 1 ½ to 2 hours for the cabbage to braise on low. Taste the cabbage, if it's too sweet add a bit more apple cider vinegar, if it's too tangy, add a bit more of the brown sugar.
This sweet and tangy vegetable dish is the perfect side dish for duck or goose. The cabbage cuts through the richness of the fatty meat. It also pairs well with pork or ham. Enjoy!