In a large Dutch oven or heavy pot, melt palm shortening over medium. Add onion ; cook, stirring, until onion softens, 4 to 6 minutes. Stir in purple cabbage and season with salt and pepper. Add vinegar, red wine, sugars, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 45-50 minutes.