German Red Cabbage

Melt the butter (or bacon grease) in a Dutch oven over medium-high heat. Add the onions and cook until softened and just beginning to brown, about 7–10 minutes.

Add the sliced cabbage and cook for 5 minutes, stirring occasionally.

Add the apple, vegetable broth, bay leaf, cloves, red wine vinegar, sugar, and salt. Stir everything together well. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally. Add more broth if needed while cooking.

Taste and adjust with more salt, sugar, or vinegar if desired before serving.