Add the lard to a large rondeau or pot and heat over medium heat.

Place in the onions, gently season with salt, and sauté for 4 to 5 minutes or until they start to turn brown.

Turn the heat down to medium-low and cook for 10 to 12 minutes while stirring occasionally.

Stir in the apples over medium-high heat and sauté for 3 to 4 minutes.

Next, add in the cabbage, gently season with salt, and sauté for 2 to 3 minutes to break it down a little.

Deglaze with the red wine and cook until it is mostly absorbed or only a few tablespoons remain.

Add in the sugar, cloves, bay leaves, vinegar, and water and stir until combined.

Place on a lid and simmer over low to medium heat for 30 minutes.

Remove the cover and continue to cook until any remaining liquid is reduced to 2 to 3 tablespoons, which takes about 20 to 25 minutes.

Remove the cloves and bay leaves and stir in the jelly until it is melted in.

Adjust the seasonings with salt and pepper and serve.