Wash cabbage and drain; lay on a baking sheet covered with a double layer of paper towels and blot with paper towels to get rid of most of the water.

Squeeze the lemon juice into a small bowl; peel and slice apples into 1/2-inch slices and add to bowl with lemon juice.

Heat oil in a large heavy pot or Dutch oven over medium-high heat; add cabbage and cook till limp, stirring often; about five minutes. (Tongs make this much easier.)

Stir in all other ingredients, except corn starch; bring back to a boil then reduce heat to low; cover and simmer for 1 - 1 1/2 hours until cabbage is very tender, stirring from time to time.

Mix corn starch with 1/2 tablespoon water to form a paste; scoot the cabbage over and stir into the liquid and mix into the cabbage; increase the heat and boil uncovered until the liquid has reduced to a sauce-like consistency. Use your tongs to fish out the cloves while you are doing this.

Add more salt and pepper if needed.