You will need a large pot or large wok style skillet due to voluminous nature of the shredded cabbage

Chop onions thinly and begin carmalizing with 25 ml of butter

Chop bacon in small squares and throw in with onions and stir occasionally

Thinly shred red cabbage head and begin adding to onion/bacon mixture. Add broth. Note: Start with 250 ml broth and work your way up if needed.

Dice apples and add to mix.

As cabbage is half cooked down, add balsamic vinegar and sugar. Stir/toss occasionally to ensure even mix. Add salt to taste.

Reduce heat and simmer for at least half hour to an hour while tossing mixture. Watch for desired texture of cabbage - some like it soft and some like a bit of crunch. Add additional salt if desired. Add last of butter to bring all the flavours together.