1/4 cup grapeseed oil
1 head red cabbage, quartered, cored and cut into 1/4-inch thick slices (about 1 ½ pounds)
1/2 medium white onion, cut into 1/4 inch thick slices
2 pieces star anise
2 tablespoons honey
2/3 cup malt vinegar
1 cup dry red wine
Salt and freshly ground black pepper
Set a large sauce pan over high heat. Add the grapeseed oil. Once hot, add the sliced cabbage and onions gradually, about a quarter of each at a time, allowing each addition to sweat for 20-30 seconds before adding more. Stir together and season with salt and pepper. Next incorporate the honey and the malt vinegar into the cabbage. Continue to cook until the cabbage and onions begin to release liquid, about 2 to 3 minutes.
Place the star anise in a mesh tea ball or tea bag. Pour the red wine over the cabbage and add the star anise to the onion, wine and cabbage mixture.
Lower the heat and braise until the cabbage is very tender, 15 to 20 minutes.
Drain cabbage mixture in a strainer over a bowl to reserve braising liquid for the Apple Gastrique. Remove tea ball and discard star anise. Season cabbage mixture to taste with salt and pepper.