Sweet-n-Sour Red Cabbage

In a large stock pot, add the butter, onions and apple. Cook until lightly golden brown. While the onion and apple are cooking, remove the outside layer of the red cabbage. Cut into quarters, cut stem out and cut into strips. Once the onion and apple are lightly golden brown, add vinegar, beef stock, red wine, bay leaf, sugar and cloves; add salt and pepper to taste. Mix well. Loosely add the red cabbage to the mixture and cover with a lid. Braise for about one hour over low heat, stirring occasionally to make sure cabbage does not stick to the bottom of the pan.

Remove the lid and allow to cook for another 10 minutes to allow the liquid to evaporate. Remove the bay leaf before eating and enjoy!