Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.
c.1997, M.S. Milliken & S. Feniger, all rights reserved