Heat the oil in a large pot over medium-high heat. Cook the cabbage in batches, turning each wedge once, until golden, 3 to 4 minutes per side. Return all the cabbage to the pot and add the vinegar, raisins, sugar, cinnamon stick, 4 cups water, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, turning occasionally, until the cabbage is tender and the liquid is syrupy, 40 to 50 minutes.
