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.
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