Cut the red cabbage into fine strips on a slicer or with a food processor. Peel and roughly dice the onions. It is best to put the cloves in a tea bag and knot it or tie it with a piece of star silk.
Now heat a saucepan with the fat. Sweat the onions without letting the color take off. Gradually add the red cabbage. When this is in the pot, deglaze the whole thing with the red wine vinegar and stir in the ginger. The vinegar ensures that the red cabbage keeps its beautiful color. When the vinegar has evaporated and before the cabbage begins to roast dry to itself, quench with the wine, add the cloves and a strong pinch of salt to the pot and put the lid on.
Now you can reduce the heat a little, because the whole thing has to cook slowly until the herb has clearly collapsed (about halfway). Don`t forget to stir it occasionally. This should be the case after about an hour.
Now put the peeled, pitted and diced apples in the pot along with the quartered plums. The whole thing cooks for at least another hour and is then seasoned with sugar and salt. If you notice that there is a lack of liquid while cooking, a dash of water can be added at any time.
The herb tastes best naturally warmed up. And if you fill it hot into screw-top jars (like jam), then you can keep it - stored in the cellar - for a few months.