Sauerkraut wring. Brine gather in a separate container. The juice that remains after defrosting cranberries and mix with cabbage and brine mix with one teaspoon of sugar. The resulting marinade season with ground cinnamon and cloves to taste.
Sauerkraut mix well with cranberries. Add a little marinade and repeat mixing. Chop pickled apples thin stripes and add to the mixture. Again tuck salad remaining brine.
Apples can be used as ornaments, placing them in a beautiful composition on top of salad. The mixture should get rich burgundy hue. Number of marinade can be increased at will.