The night before, place raisins and red wine vinegar in a bowl to soak and  plump. Cover and refrigerate overnight. Alternatively, you can place the raisins in vinegar in a Saucepan, heat until just boiling, then let sit for an hour until cool.

The next day, place a Stainless Clad Rondeau or Saucier on a medium heat. Once hot, add coconut oil and onions. Sauté until translucent, adjusting heat so onions don’t cook too fast and brown, about 10 minutes.

Add cabbage, stirring to incorporate the onions, then add brown sugar and salt. Cover and sweat over medium heat for 20 minutes.

Uncover and add soaked raisins with vinegar, Bay leaves, and allspice, stirring to combine. Then increase the heat to begin reducing the liquid.

Once liquid is reduced by ⅔, cover reduce heat to low, and cook until cabbage is tender, about 10 minutes. Set aside off heat until ready to serve.