6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
1/3 cup red wine
1/3 cup red wine vinegar
1/4 cup molasses or cane syrup
Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.