Directions

1. 1. Cut the cabbages in half lengthwise. Remove the cores, and slice cabbages in thin strips. Peel the apples, cut them in quarters, core them, and rub them with 1 lemon, quartered. Reserve apple quarters. Put the peels and cores of the apples in a saucepan with the red wine and bring to a boil. Boil for 1 minute, remove from heat, and reserve.
2. 2. Peel the onions and slice thin. Melt 2 tablespoons of the butter in a large, heavy stew pot over high heat. Add the sliced onion and the sugar, stirring well. Saute, stirring, for about 15 minutes, or until the onion is dark brown but not burned. Add the sliced red cabbage, and cook until softened, about 5 minutes. Add the vinegar, and cook until dry, about 5 minutes.
3. 3. Pour the red wine through a strainer over the cabbage. Bring to a boil. Add the coriander, nutmeg, cinnamon, thyme, and the juice of the remaining lemon. Taste for seasoning. Cover, and bake in a 350° oven for 1 1/2 hours. (Check once or twice to make sure the cabbage doesn't stick to the bottom of the pan.)
4. 4. When the cabbage is almost done, cut the reserved apple quarters into 4 slices per quarter. Place the remaining 2 tablespoons of butter in a saute pan over high heat. When the sizzling stops, add the apple slices. Cook for a few minutes, or until the apples are nicely browned on the outside and just tender inside.
5. 5. Remove cabbage from oven, and toss with cooked apples. Season to taste with salt and pepper, sprinkle with parsley, and serve immediately.