• Cut your cabbage into quarters and then remove the tough core. Finely shred the cabbage into 5mm strips. You can do this with a food processor if you are that way inclined.
• Heat the cooking oil over a low heat in a 20cm or 8" saucepan, and when it is warm, toss in the cinnamon stick and shredded cabbage. Season generously with salt and pepper and stir.

  Add a lid and cook on low for 10 minutes just to start the softening process.
• Add in the red wine, brown sugar, red wine vinegar and cloves. Then grate in ⅛-¼ of a whole fresh nutmeg.
• Stir, then add a lid and set it on a low heat for 90 minutes. Stir every 20-30 minutes or so.

Instant Pot Instructions:

• Double all of the ingredients, and prepare them as you would for the stovetop recipe.
• Throw everything into the Instant Pot, add a lid and cook on high pressure for 20 minutes, then do a quick release.
• Switch to saute mode and cook for 10 minutes to drive off excess moisture.

Slow Cooker Instructions:

• If you have a small slow cooker (1.8 litre or 2 quart) you can use the same quantities as my recipe above. If you have a 3-4 litre slow cooker, you will need to double the recipe, and if you have a large 6 litre slow cooker, you will need to treble the recipe.
• Prepare all of the ingredients as above and throw them into the slow cooker and cook for 4-6 hours on low, giving everything a stir every hour or so.