For the red cabbage, quarter the red cabbage, cut out the stalk and coarse ribs and cut into fine strips. Squeeze the oranges and pour the juice over the cut red cabbage, mix and leave to marinate for 24 hours.
Dice onions, fry in oil until golden, add sugar and let it caramelize. Add the cut red cabbage and fry.
Then add the peeled, cored and diced apples, the peeled and grated potatoes, fry briefly and deglaze with the red wine.
Pour in the vegetable soup. Add the cinnamon bark and cloves and cook on low heat. If necessary, thicken with a little flour.
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