Red Cabbage with Mushrooms

Rinse and quarter cabbage, remove core and cut into strips. Peel shallots and chop finely. Rinse, peel and core apples and dice finely. In a large saucepan, sauté shallots in 2 tablespoons butter until soft. Stir apples and sugar into pan and caramelize briefly. Add cabbage to pan and cook until softened, stirring often. Deglaze pan with white wine, red wine and broth. Add allspice and bayleaf to pan and simmer, covered, about 45 minutes. Remove bay leaf and season with salt and pepper.