1. Heat a saucepan over medium heat, add olive oil, onion and a pinch salt. Saute for 2 minutes, and then add the apples and cabbage.
2. Add a little more salt and saute for another 7 minutes, stirring occasionally. You don't want it to burn, you want it to sweat out some of the water.
3. Then add the red wine, scraping the bottom of the pot to pick up any bits. Then add the bay leaf, cover, and braise for at least 30-45 minutes, or until it's very tender.
4. Add the balsamic vinegar, stir, and taste. If you like you can add a little veggie broth or water to dilute. Add salt and pepper, as desired.