Step 1

Heat the olive oil in a large pot to medium and add the onions, carrot, and apple. Sauté until the onions are soft and translucent, or about four minutes.

Step 2

Add the rosemary, cumin, caraway, smoked paprika, and ground nutmeg, stirring until they become fragrant - about 30 seconds or so. Next add the cabbage.

Step 3

Add the maple syrup and apple cider vinegar along with the stock, and stir well to remove any bits that have stuck to the pot.

Step 4

Combine the cloves and bay leaf in a tea strainer or a little sachet of cheesecloth and add to the pot along with a pinch of salt and pepper.

Step 5

Bring the mixture to a boil, then lower it to simmer and cooked covered for about 45 minutes, or until the cabbage is tender.

Step 6

Serve hot with the chopped fresh herbs.