Cut the red cabbage into quarters and remove the stalk completely. Discard any outer leaves that are wilted or damaged.

Shred the red cabbage with a large knife.

Peel the onion and dice into small pieces.

Zest and juice one of the oranges.

Heat the clarified butter in a pan. Add the diced sweet onion and grated ginger to the pan. Cook, stirring occasionally until the onions become transparent.

Add the shredded red cabbage to the pan and sauté briefly.

Add the red wine to the pan and stir to coat.

Stir in the orange juice and add the whole cloves, bay leaves, ground cinnamon, orange zest and brown sugar to the pan.

Mix everything together and let simmer for 8-10 minutes.

Season with salt and freshly ground pepper and remove from heat.

While the cabbage is simmering, take a small sharp knife and cut off the top and bottom of the orange.

Insert the knife into the orange and separate the orange from the pith.

Cut between the partitions and detach the segments.

Cut the orange segments into small cubes and mix into the red cabbage.

Transfer the spiced red cabbage to a serving bowl and serve.

If you like, garnish with the orange peels.