Quarter and core the cabbages. Wash and drain, cut into 1/4 in. pieces. In large, heavy glass pan melt the butter over med/low heat. Stir in the brown sugar and cook, stirring until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stir twice.
Add the shredd cabbage and toss to coat. Pour the vinegar over cabbage and stir. Cook 10 min.
Sprinkle the salt over cabbage and add the wine 1 cup of broth. Cover and simmer over low heat until the cabbage is very tender. 1 1/2 to 2 hrs. Adding more stock as needed. Stir in the jelly just before eating. Can be refridgerated up to 2 days in advance.