Grind the first 4 spices together in a spice grinder or a mortar and pestle. Mix in the salt.
Rub the spices all over the chicken parts, and then cover and refrigerate for an hour. You can also leave it overnight if you like.
Preheat the oven to 400F
Arrange the chicken, skin side up, in a single layer in a large roasting pan. Brush the chicken lightly with olive oil and roast for 45 minutes, basting several times. If you don't get enough juices to baste, melt some butter on the top of the chicken to get it going.
Add the potatoes to the pot, making sure to baste with some of the juices. Roast for another 30 minutes, basting occasionally. Add the apples and cook for another 15 minutes, basting occasionally.
Serve the chicken alongside the cabbage.
While the chicken cooks, make the cabbage. Cut the cabbage in half, and remove the core. Slice into 1/4 inch slices.
Melt the butter in a large saucepan and cook until it starts to turn golden brown. Add the sugar and cook for a couple of minutes, stirring to melt the sugar into a light brown caramel sauce.
Add the cabbage, spices and herbs and mix well. Lower the heat, cover, and let it cook for about 30 minutes, just until the cabbage is tender but still firm, stirring often. Remove the herb bundle and the bay leaves. Season to taste with salt, pepper and lemon juice.