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1
Slice the onion into thin, quarter moon slices. Wash and core the apple, and slice into eight or so chunky pieces (no need to peel).
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2
Heat your butter or oil over medium heat in a very wide skillet or large sauce pan with a lid. Cook the onion and apple together stirring every once in a while, until the onions are translucent and there is a little bit of color on the bottom of the pan - around 8 minutes.
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3
Meanwhile, wash the cabbage, slice in half and core each half. Slice each half into coarse, bite-sized chunks. (My cabbage broke down into around 8 cups, if you have significantly more than that consider increasing the amount of apple and onion to match)
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4
Once the onions and apples are cooked down, add the cabbage, the salt, the cloves and stir to combine. Pour in the cider vinegar, and scrape up the bottom of the pan. Reduce the heat to low and cover and cook for around 20 minutes.
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5
Remove the cover and test the texture of the cabbage; if it's to your liking, turn off the heat but leave the dish uncovered so some of the liquid at the bottom of the pan absorbs. If it's still too firm, continue cooking uncovered for another few minutes. Taste to adjust seasoning -- more salt, or more vinegar for a sharper more sour taste. Serve warm or room temperature!
