Cut washed cabbage into thin strips, put into a bowl and add salt. Mix well with your hands. Set aside for 10 minutes.
In Dutch oven, melt 1 tbsp. butter over medium heat, add fennel seeds and bay leaf and cook one minute.
Add onions and apples, sauté until slightly softened, about 5 minutes, then add
Add cabbage, vinegar, chicken stock and honey. Cover and RTS (reduce to simmer) until the cabbage is soft, about 45 minutes. Pepper to taste.
Toss with 1 tbsp. of butter and sprinkle with chopped fresh parsley before serving.