Welcome to red cabbage braised with apples. You can probably guess which cookbook this comes from if I tell you that the Flemish translation is Rode kool met appeltjes and the French version is Chou rouge aux pommes. RODE KOOL! How cool is that! "Hey man, would you like some rode kool with that?" "You bet, man. Who wouldn't?!" (If you can't guess, see the post before this one.)
devil's hell-balls" are bad, then hold on to your hat -- they got nothing on rode kool.
Stir occasionally and make sure the cabbage hasn't dried out -- add a bit of water if necessary, but not too much since you want it to all (or mostly) be absorbed by the end. When the time is up, add the cinnamon, about a tablespoon of brown sugar, and salt and pepper to taste. Give it a stir and let all those nice ingredients get to know each other for a few minutes,