Remove the outer leaves from the cabbage, cut the head in half, remove the stalk and cut into fine strips.
Rinse the apples, quarter, core, peel and chop. Heat the butter in a saucepan and add the apples. Sprinkle with sugar and let caramelize slightly. Add the cabbage and saute. Peel and chop the onion and add to the pan with the bay leaf and clove. Pour in the vinegar, wine and water. Cover and cook over low heat for 40 minutes. Season with salt.