Put the oil in a saucepan, add the diced onions, then heat to prevent the onions from becoming bitter. Sweat briefly, then add the apple pieces, sauté and deglaze with a little water (also meat broth if you like). Add a pinch of salt and a dash of sweetener.
I always put the spices in a spice ball (also known as a tea ball), you can also use a paper tea filter so that they can be removed again. Nobody here wants to bite on cloves, so I take them out again before binding.
Place the spices with the apple and onion pieces and continue to cook for a short time. Possibly add a little more water or broth, a pinch of salt and a splash of sweetener. Then put the red cabbage on top. Swirl the leftover red cabbage in the glass with hot water, pour everything into the saucepan, simmer for about 15 minutes.
Then stir, and when the apple pieces have taken on the color of the red cabbage, they are good. Remove the spices, bind the liquid with a light sauce thickener or some mixed flour, add a little salt to taste if necessary.
You can also use larger onions and an extra apple if you want to add more - it tastes just as good. And if you think that there are no more vitamins in the vegetables with this type of preparation, you should perhaps plan in fresh fruit as a dessert afterwards. There are always opportunities to compensate.