• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

• 3/4 stick (6 tablespoons) unsalted butter
• 1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
• 2 cups dry red wine (from a 750-ml bottle)
• 2 cups water
• 1/4 cup red-wine vinegar
• 1/4 cup balsamic vinegar
• 1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 10 whole black peppercorns
• 2 whole cloves
• 1 Turkish or 1/2 California bay leaf
• a 6-inch square of cheesecloth; kitchen string

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