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Cut your cabbage into quarters and then remove the tough core.
Finely shred the cabbage into 5mm strips. You can do this with a food processor if you are that way inclined.
Heat the cooking oil over a low heat in a 20cm or 8" saucepan and when it is warm toss in the cinnamon stick and shredded cabbage.
Season generously with salt and pepper and stir.
Add a lid and cook on low for 10 minutes just to start the softening process.
Add in the red wine, brown sugar, red wine vinegar and cloves.
Grate in ⅛-¼ of a whole fresh nutmeg.
Stir then add a lid and set it on a low heat for 90 minutes.
Stir every 20-30 minutes or so.
Double all of the ingredients, and prepare them as you would for the stovetop recipe.
Throw everything into the Instant Pot, add a lid and cook on high pressure for 20 minutes, then do a quick release.
Switch to saute mode and cook for 10 minutes to drive off excess moisture.
If you have a small slow cooker (1.8 litre or 2 quart) you can use the same quantities as my recipe above. If you have a 3-4 litre slow cooker you will need to double the recipe and if you have a large 6 litre slow cooker you will need to treble the recipe.
Prepare all of the ingredients as above and throw them into the slow cooker and cook for 4-6 hours on low giving everything a stir every hour or so.