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Put the sugar and orange juice in a medium saucepan then place over a medium heat and bring up to a simmer.
Add the cranberries, cinnamon stick and orange zest and stir well.
Continue to simmer for 20-25 minutes or until the sauce thickens a little. Remove from the heat and leave to cool. Remove the cinnamon stick before serving.
Place the cabbage into a large bowl and sprinkle with the salt. Mix well with your hands and then set aside for at least an hour to soften.
Once soft, drain the cabbage, rinse thoroughly to remove any excess salt and then drain again.
Place a medium sauté pan onto a high heat, add the olive oil then the caraway seeds. Lightly toast the seeds for 2 minutes or until they become fragrant. Add the cabbage to the pan and mix well. Then add sugar, red wine and vinegar and sauté for 10 minutes.
Stir through half the cranberry sauce and transfer to your serving dish. Spoon the remaining cranberry sauce into a bowl and serve alongside.