Peel and dice the onions. Finely shred the red cabbage.

Sauté the onions in butter or clarified butter. Add the red cabbage and finely diced apples, fry briefly and deglaze with red wine.

Add the bay leaves, cloves, stock, a pinch of salt, pepper, balsamic vinegar and port wine.

If the cabbage is not fully covered with liquid, add a little water. Put the lid on and bring to the boil.

Reduce to a low to medium heat so the cabbage simmers gently.

After about 2 hours the cabbage is tender and full of flavour. Season with salt and pepper to taste. Done!