Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds.
Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft.
Add the cabbage and stir over hear until it is coated with bacon grease
Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes.
Add the vinegar and red wine and simmer another 10 minutes.
Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.