2) Add salt and pepper, to taste, and the 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.
3) Remove the lid and deglaze the pan with the red wine. Raise the heat and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar and reduce a little, then add the molasses or cane syrup and toss to coat.
4) Cook 2 to 3 more minutes, remove the allspice packet and season with salt and pepper, to taste, if required.