Quarter the cabbage and cut out the core; then cut the quarters into thirds. Rinse the cabbage in cold water and set aside. In a large stockpot, melt the butter over medium heat. SautÃ© the onion and apples for 2 minutes, until they begin to soften. Add the cabbage, dill, bay leaves, caraway, and stock and cook for 5 minutes, until the cabbage begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes or until the cabbage is soft, stirring occasionally. Garnish with chopped dill before serving.
Edited: October 15th, 2009