In large dutch oven or casserole with a lid, melt the bacon fat on medium low heat.
Add onions, apples, sugar, salt, and cloves and sauté for 2-3 minutes stirring occasionally.
Turn to medium high and add the cabbage, red wine, and vinegar. Bring to a boil, then reduce heat to medium low-low (so it is just simmering) and cover.
Cook for 1 1/2 hours, stirring occasionally. If it seems to get dry, add more wine or water. Cook until tender and everything should be completely purple.