Braised Red Cabbage with Apples

1 head red cabbage, about 2 pounds
2 tbsp butter or margarine
1 onion, sliced
2 Granny Smith Apples, cored, peeled and sliced
1 tbsp chopped dill, plus more for garnish
2 bay leaves
1/2c broth
1/3c cider vinegar
2 tbsp brown sugar
Salt and pepper, to taste

Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Sauté the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.