Slice the red cabbage into thin ribbons, peel and slice the onion, and prep the apples by peeling, coring, and slicing them into thin wedges.

Heat a large Dutch oven over medium heat and add the butter. Once it's foaming, add the sliced onion and cook for about 3 minutes, stirring often, until the onion becomes translucent and fragrant.

Add the sliced red cabbage in two or three batches, stirring between additions to wilt it slightly.

Once all the cabbage is in the pot, add the sliced apples, caraway seeds, ground cloves, and bay leaf. Stir everything together.

Pour in the red wine vinegar and broth, then sprinkle in the brown sugar, salt, and pepper. Stir well.

Put the lid on the pot and reduce the heat to medium-low or low. Let it braise gently for 35 to 40 minutes, stirring occasionally.

Check the cabbage for tenderness, it should be fork-tender and the liquid should have reduced by about half.

Remove the bay leaf, taste a spoonful, and adjust seasoning with more salt, pepper, sugar, or vinegar as necessary.