1 head of red cabbage, 2 lbs.
5 apples
10 whole cloves
1/2 tsp. fennel seed
1/2 tsp. caraway seed
4 tbsp. wine vinegar
2 yellow onions
butter
10 whole allspice
1 chicken bouillon cube
1 tbsp. sugar
Salt

Cut the cabbage in wedges and discard the core. Shred the cabbage, peel and finely slice the onion. Cut apples in wedges remove the cores and cut them into smaller pieces. Crush the whole cloves, allspice, fennel and caraway seeds. Crumble the bouillon cube. Blend the cabbage, apples, onions, and seasonings and sugar together in a large bowl. Melt the 2 tablespoons of butter in a pot, add the cabbage, 4 tablespoons wine vinegar and 1/3 cup water. Simmer over low heat for 1 1/2 hours, stirring well. If necessary, season with salt; however, the bouillon cube may have enough salt in it. You may want more vinegar, but this is up to your personal taste.