4 tablespoons butter
1/2 cup thick-cut bacon, diced
1/2 cup diced onion
2 cups chicken broth
1/2 cup red wine, or to taste
1 large apple, peeled and sliced
2 tablespoons apple cider vinegar, or to taste
2 teaspoons white sugar, or to taste
4 whole cloves
3 bay leaves
1/4 teaspoon ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
salt and ground pepper to taste
2 1/4 pounds shredded red cabbage
Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.
Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot.