In some oil and melted butter, fry the onions on low in a sauce pan with lid, until soft and translucent.
Stir in the Aromatics, including garlic, and replace lid for a few minutes.
Remove lid and crank up the heat, stirring continuously for a couple of minutes.
Continue stirring as you slowly add the wine. Rub off any sticky bits at the bottom of the pan (de-glaze) as you do so.
Reduce to a medium heat and add the cabbage, stir it up and put the lid back on. Leave for about 5 minutes to wilt.
Chuck in the fruit.
Pour in the vinegar, salt and pepper, stir and bring back to the boil
Seal in sterilised jars ready for Christmas