Peel, then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid, add a little bit of cornstarch to make it thicker.