Cut the cabbage into quarters, remove the core, finely shred it, sprinkle with salt, and let sit for 2 hours or overnight.
Peel and grate the apples, slice the onions into thin strips.
In a pot, combine water, vinegar, and wine. Add cinnamon, sugar, salt, and pepper. Bring to a boil.
Pour the hot marinade over the cabbage, apples, and onions. Mix well and store in a jar or container in the fridge. Best after one day.