Apple Wine-Braised Pork with Red Cabbage and Chardonnay Apple Sauce

Ingredients

• 6 apples, cored and chopped
• 1 (750 ml) bottle Pennsylvania Chardonnay
• 2 bay leaves
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• Pinch of salt
• 2 tablespoons olive oil
• 1 (5 pound) pork shoulder
• 2 cups onion, chopped
• 2 apples, cored and chopped
• 2 (750 ml) bottles Pennsylvania apple wine
• 2 tablespoons fresh thyme leaves
• 1 cinnamon stick
• 1 red cabbage, shredded (about 8 cups)
• 1/2 cup apple cider vinegar
• Salt and pepper to taste
• Brioche rolls (optional)