Cut out the core of the cabbage. Thinly slice using a sharp knife or food processor.
Coat with Ginger Infused oil. Toss to coat.
Finely Chop the onion and coat with Ginger Infused Oil.
Finely grate the orange rind. Juice the orange.
Heat the butter in a large saucepan. Add the onion and gently sauté until soft.
Add the orange zest and cinnamon stick. Cook for 1 minute.
Add the cabbage. Pour over the port, red wine vinegar, orange juice and 50mL water. Bring to the boil.
Reduce heat to a simmer, cover and cook for 45 minutes until the cabbage is softened.