1Melt butter in heavy large Dutch oven over medium-high heat. Add chopped apples and onion saute until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes.
2Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes.
3Uncover, add dry red wine and jelly and cook 5 minutes longer.
4Season to taste with salt and pepper.
5Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)