Peel any damaged leaves off of the cabbage. Cut in half.

Cut out the stem and slice the leaves into ribbons.

Peel and dice the onions

Heat the clarified butter in a large skillet.

Add the onions. Toss to coat and cook stirring for 2 minutes.

Add the cabbage and mix to combine.

Cook stirring for 3-4 minutes

Stir in the bay leaves, juniper berries, cloves, and the cinnamon stick.

Season with salt.

Add the cranberry juice and balsamic vinegar.

Cook stirring until the liquid starts to bubble.

Turn the heat down low. Cover and let cook for 1 hour and 15 minutes, stirring occasionally.

Lay a piece of baking paper next to the stove.

Heat the sugar in a small skillet. Stir until it becomes melted and brown.

Add the walnuts to the sugar and stir to coat. Stir for 1 minute.

Transfer the nuts to the baking paper.

When they have cooled, chop them up into pieces.

After one hour, remove the bay leaves and cinnamon stick.

Add the chopped dates and the dried currants to the pan. Stir in the currant jam.

Let cook for another 15 minutes, stirring a few times.

Taste and season with more salt, sugar, or balsamic vinegar as desired.

Transfer the cabbage to a serving dish, sprinkle with the sugared almonds, and serve.