Quarter the red cabbage, remove the stalk and cut the cabbage into strips approx. 3 - 4 cm long and 1 cm wide. Put in a saucepan with water and cook for about 20 minutes until it is soft (be careful, it should still have a bit of bite, otherwise the salad will quickly become mushy).
While the red cabbage is cooking, cut the onion and apple into small cubes. Drain the cabbage, drain well and return it to the pot while it is still hot. Add the onion and apple cubes and the butter, season with salt, sugar and vinegar and allow to cool.
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