Clean the red cabbage, remove the stem, cut in half and cut into fine strips. Peel and dice the onions. Peeling apples. Quarter, remove the core and dice. Halve and squeeze the orange. Heat rapeseed oil (2 tbsp) in a large, tall saucepan, sweat the onion cubes in it, add the red cabbage strips, fry briefly and deglaze / pour on the vegetable stock (600 ml). Add apple cubes, orange juice, light rice vinegar (5 tbsp), apple juice (5 tbsp), wild cranberries (5 tbsp), salt (1 tsp) and sugar (1 tsp) and cook / braise everything with the lid closed for about 1 hour.