Remove any coarse outer leaves from the red cabbage and slice it finely using a sharp knife or mandoline. Place it in a large bowl and toss gently to separate the strands for even cooking.

In a large heavy-based pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. This builds a sweet foundation for the dish.

Stir in the grated apple, bay leaf, cloves, and cinnamon stick. Allow the mixture to cook for a minute or two until fragrant. The apple provides natural sweetness and helps balance the vinegar added later.

Add the shredded cabbage to the pot and stir thoroughly so it is well coated in the butter and aromatics. Cook for about 5 minutes, letting the cabbage begin to soften slightly before adding liquids.

Pour in the red wine vinegar, red wine, and apple juice. Stir in the brown sugar, then season lightly with salt and pepper. The combination of wine and vinegar gives the dish its signature sweet-sour depth.

Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for about 45 minutes, stirring occasionally to ensure even cooking. The cabbage should become tender but still hold its shape.

Taste the cabbage near the end of cooking. Add a little more sugar or vinegar if needed to adjust the balance between sweetness and tang. Remove the bay leaf, cinnamon stick, and cloves.

Let the Rotkohl sit for 10 minutes after cooking to allow the flavours to deepen further. It often tastes even better the next day after resting overnight.

Serve warm alongside roast pork, duck, sausages, or beef. It also pairs wonderfully with mashed potatoes or bread dumplings. Garnish with a small knob of butter for a glossy finish before serving.