Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.
Your Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage) is ready. Bon appetit!
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