Put the potatoes in cold water and bring to boil. Cold water is necessary so that the potatoes can cook evenly from the outside in. If you cook them in hot water from the very beginning, the edge becomes a kind of insulation layer and the heat can barely reach the inside of the potato.

You can check if the potatoes are done (which will be after approx. 30 min., depending on the size of the potatoes) by poking a small kitchen knife or fork into one of the potatoes. The knife/fork should come in/out easily.

Peel the potatoes. It’s easier by putting them into cold water for a moment, directly after cooking.

Mix with all other ingredients (flour, potato starch, vegan butter, nutmeg and 1 tsp salt) and knead until you have a smooth dough. If it still feels too sticky, add a little more potato starch. If the dough is too firm, you can make up for it with a little soft vegan butter. Please only add it in small increments so that you don't have to balance it out in the other direction and end up with a flour-butter mass.

Let the mass cool down (in the refrigerator), this will make it easier to shape. So that you get dumplings of the same size, shape the mixture into a roll and cut it into equally sized pieces. Halve the dough = two parts, then halve each part again = 4 parts. Halve each of these parts again (= 8 parts) and then halve again. Et voilà, you have 16 parts of the same size.

Form dumplings with slightly damp hands and make sure that they are as smooth as possible and have no cracks. By the way, they get a little bigger from cooking.

Salt the cooking water generously (approx. 3 tablespoons in 3 liters of water) and bring to boil. Then switch to a low flame so that the water only simmers. This is important: so that the dumplings do not disintegrate, the water should be just before the boiling point and should never boil anymore.

Slowly slide the dumplings into the water and let them steep for about 20 minutes until they have risen to the surface. Nudge the dumplings bit by bit in the water so that they don't stick to the bottom or to each other.

Remove the outer leaves from the red cabbage. Then cut into halves, then halve the halves again and cut off the stalk.

Cut the apples into small pieces or grate them by simply changing the blade of the kitchen machine and grate them directly to the red cabbage.

Now add vinegar, salt, pepper, juice, and vegetable stock and knead well with your hands. The whole thing can be processed immediately and tastes very good even then. But it will be very, very good if you let everything stand overnight.

Heat some oil in a large pan, add diced onions and fry until translucent.

Next, add the sugar and let it caramelize a little.

Now add the red cabbage along with all the liquid. Also, the bay leaf, the cinnamon stick, and the cloves. The cloves can be put in a tea infuser. Or taken out after cooking. Or just leave them inside - after cooking them for an hour, it's not that bad to bite on them (that's how I do it). Alternatively, you can place them into a peeled onion and add it to the pot during cooking time.

Cover with a lid and simmer on low flame for about an hour.

Check now and then to see if more liquid is needed. If so, just add a dash of water.

At the end of the cooking time, when the red cabbage is nice and soft, remove the bay leaf and the cinnamon stick, as well as any cloves if you see some by accident.

Season to taste with salt and pepper.