1. In a large pot, put the marrow bones in 3 liters of beef broth and boil over high heat for 20 minutes. Skim the broth regularly. Reduce the heat and simmer for 1 hour.2. Add the cabbage, celery, turnips, and onions. Season generously with salt and pepper. Add the cloves. Simmer over low heat, covered, for 1 hour.3. In a pan, melt the butter and brown the apple quarters. Sprinkle with sugar and let caramelize over low heat for 3 minutes.4. Remove the bones and mix the marrow into the cooking juice.5. Serve the stew on warm plates. Garnish with caramelized apples and serve.