Step 1

Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.

Step 2

Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.

Step 3

Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.

Step 4

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.