Melt butter in a large Dutch oven over medium-high heat. Add cabbage and cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring mixture to a boil and cook 2 minutes.
Add sugar, orange juice and cinnamon stick, stirring well.
Cover, reduce heat and simmer 8 minutes.
Add cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to 6 minutes or until cranberry skins pop.
Remove from heat; remove and discard cinnamon. Stir in orange rind.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.