Bring salted water to a rolling boil in a large saucepan. Add cabbage and blanch for 1 minute. Drain and set aside. In a large skillet sauté onion, bay leaf, thyme, allspice and garlic in avocado oil over low heat about 10 minutes until onion softens. Add the cabbage, apple, wine, Pacifica Pear Pomegranate Champagne Vinegar, sugar and water and bring to a boil. Simmer covered about 35 minutes, stirring occasionally. Remove the bay leaf; add pear and salt and pepper to taste. Simmer uncovered 10 to 15 minutes. Drizzle additional Pacifica Pear Pomegranate Champagne Vinegar to taste before serving.