1 medium red cabbage, trimmed and finely sliced (I had about 700 g cabbage after peeling, trimming and slicing).

250 ml cranberry juice

250 ml orange juice

2-4 tblsp goosefat or duckfat or vegetable oil

2 medium red onions, chopped

Balsamic vinegar

Raspberry vinegar

1 small glass cranberries

For the spice bag: A generous knob of ginger, sliced, 4 bay leaves, 6 juniper berries, 6 cloves, 10 black peppercorns, 1 cinnamon stick, broken into a couple of pieces, and 2 star anise.

A little bit of maizena, salt, pepper, sugar.

Day 1: Marinate the cabbage overnight in apple- and orange juice. Stir once or twice and pack the cabbage down tightly each time.

Day 2: Sauté the chopped onions in fat or oil.

Add cabbage with juices, stir, then stir in most of the cranberries and add the spice bag. Season with salt.

Simmer 30 to 45 minutes, stirring occasionally, seasoning along the way with cranberries and balsamic and raspberry vinegar. Some might want to add a little bit of fish sauce for an oriental flair.

Depending how sweet the vinegars and the cranberries are, some might want to add sugar as well.

Finish with the maizena, according to personal preference.

Refrigerate overnight.

Remove the spice bag and reheat to serve. Leftovers are great in and with many types of sandwiches.