Wash the red cabbage, remove the outer leaves, quarter it, cut out the core, and slice into very thin strips.

Grate the ginger.

Mix the sliced red cabbage with salt and half of the raw sugar and knead very vigorously. (Kneading breaks down the fiber structures of the cabbage. It should reach a very soft consistency.)

Mix in the grated ginger, red wine vinegar, juniper berries, allspice berries, clove tip, bay leaves, forest honey, and pepper, and knead again.

Let it steep in the refrigerator overnight (at least 8 hours).

Finely chop the onions and sauté them in a pot with cooking oil.

Add the remaining raw sugar to lightly caramelize the onion.

Once all the sugar has melted, add the cranberries and briefly sauté them.

Add the prepared, kneaded, and steeped red cabbage and briefly sauté it.

Deglaze with red wine and fill up with vegetable broth.

Let it simmer with a lid for about 120 minutes.

Season with pepper, salt, and sugar to taste.

Mix the potato starch with a little cold water.

Gradually mix one teaspoon of the dissolved potato starch at a time into the cooked cabbage until the desired creamy consistency is reached. Usually, 2 teaspoons are sufficient. (If the cabbage is too 'dry', add a little more water and heat.)

Serve with suitable side dishes and components such as potato dumplings and roast pork and enjoy.

Enjoy your meal!!!