Remove the outer leaves, quarter the red cabbage, cut out the stalk and cut everything into fine strips with a large knife. Peel and halve the onions and cut into fine strips. Heat oil (2 tbsp) in a large saucepan and fry the onion strips vigorously, add the red cabbage strips, fry briefly and deglaze / pour on with the chicken stock (500 ml) and red wine (500 ml). Season with red wine vinegar (50 ml), apple vinegar (2 tbsp), light rice vinegar (1 tbsp), salt (1 tsp), sugar (1 tsp) and cloves (4 pieces) and cook with the lid closed for about 90 minutes . After about half the cooking time, fold in the wild lingonberries. The red cabbage is very suitable for freezing in advance.