Remove fat and sinews from the livers and cut into nut-sized pieces. Combine red cabbage, orange juice, vinegar, salt, sugar, and pepper, and add 2 tablespoons of oil. Set aside.

Heat remaining 2 tablespoons of oil and add 2 to 3 tablespoons of sugar. When the sugar is melted and golden brown, add apple wedges and toss until coated; keep warm.

Heat butter and sauté livers until light pink (2 to 5 minutes). Remove, add broth to pan, and reduce to a thin film. Add liver and toss to glacé.

Arrange marinated cabbage on plates. Garnish with liver, apples, and deep-fried walnuts.