Remove the tough outer leaves, cut into quarters, remove the core, and thinly slicie:

   - 1 red cabbage (2 lbs)

Thinly slice:

   - 1 yellow onion

Peel, core, and dice:

   - 2 granny smith apples

In the 5 quart pot, melt over medium heat:

   - 3 Tbs butter

Add onion to the melted butter and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add diced apples and cook for another 3 minutes.

Stir in the sliced cabbage and mix in:

   - 1/4 cup apple cider vinegar

   - 1/4 cup apple juice

   - 3 Tbs brown sugar

   - 1 tsp salt

   - 1/2 tsp pepper

   - 1/2 tsp ground cloves

   - 1 bay leaf

Bring the mixture to a gentle simmer and reduce heat to low. Cover and cook for 45-60 minutes, stirring occasionally, until the cabbage is tender. Cook longer if you want softer cabbage. Add more apple juice, if needed.

Remove the bay leaf. Taste and adjust seasoning, if needed.