Remove the wilted outer layers of cabbage, cut out the core, and cut the cabbage into very thin strips. Peel and core the apples, then grate on the big holes of a box grater, chop the onion.
Melt the butter in a large pot, add the onion and cloves, cook over medium-low heat for a couple of minutes, or until the onion is soft. Discard the cloves.
Increase the heat to high and add the shredded cabbage and grated apples. Cook, stirring, for about 5 minutes, making sure that the cabbage is not sticking to the pot.
Add the vinegar, wine, orange juice, sugar, and cinnamon stick. Stir everything together, cover with a lid, and simmer over low heat for about 1.5-2 hours (the longer the better). The cabbage should be very tender but still have a little bite to it. Stir the cabbage from time to time, add some boiling water to the cabbage if it gets too dry - I added about 3/4 cup during this time. The cooking time may vary depending on how thick you've chopped your cabbage.
Season to taste with salt and pepper.