Finely shred the three different varieties of cabbage. Wash thoroughly, drain and dry well in a tea towel. Core and slice the apple. Heat the wok until very hot, add 1 tablespoon olive oil and swirl it around to coat the sides. Add the apple, honey, dill, marjoram, and coconut sugar and stir-fry for 1-2 minutes, or until the apple carmelizes. Remove the apple from the work and set aside. Reheat the work, add a little olive oil if necessary and stir-fry the sliced red onion for 1 minute, Add the chopped chili, shredded red cabbage and white cabbage, and stir-fry for 2-5 minutes. Add the shredded green cabbage and stir-fry for 1 minute. Stir in the thyme and carmelized apple, and season well. Pour in the cider vinegar, cover and steam for 1 minute, Add the almonds and toss well until evenly distributed. Serve immediately.