Place the butter, bacon and onion into a large pan and cook over medium heat, stirring occasionally until the onions are softened, about 10 minutes. Add the garlic and cook until golden (but not browned), stirring occasionally, about five minutes.
Next, add the ground ginger and cabbage. Turn the cabbage with tongs to coat with the butter and bacon. Cook until it’s wilted, about five minutes.
Season with salt and red wine vinegar. Turn the cabbage again to coat well, reduce heat to low, cover and cook for at least 1 1/2 hours. Stir the cabbage occasionally to prevent it from sticking to the bottom of the pan. If it begins to stick, simply add water and stir.
After 1 1/2 hours, add the cream and orange zest to the cabbage. Let it simmer, uncovered, for about 15 minutes. Taste and season with salt.