Remove and discard wilted outer leaves of cabbage. Rinse cabbage and cut into quarters. Discard core. Coarsely shred cabbage.
Heat oil or bacon fat. Add onions and sauté until tender. Add cabbage, brown sugar, vinegar, bay leaves, cloves and stock. Simmer for half an hour. Cover the pan halfway and continue cooking for another half an hour or until cabbage is tender. Stir in apple butter and julienned apple.