Slice the cabbage fine with a vegetable slicer or a large kitchen knife. Dice the onions finely and sauté them in the fat until golden yellow. Sprinkle with sugar and caramelise. Deglaze with stock and red wine; add the spices and the orange juice. Grate the apples including skin and add. Add the cabbage and bring to a boil. Reduce heat, cover and simmer slowly. At the end, stir in the cornstarch and adjust seasonings. Remove bay leaf and cloves before serving if desired.
Note: Quantities serve four diners.