Chop the cabbage finely. You can use a food processor. Chop the onion.
Heat the oil in a large soup pot and cook the onion until translucent.
In the meantime peel and chop the potatoes. Add the potatoes and the red cabbage to the pot. Cook, stirring often, for about 5 minutes.
Add the cloves, juniper berries, bay leaves, and stock. Bring to a boil, turn down the heat and simmer for about 20 minutes.
Add the finely chopped apple and simmer for 10-15 more minutes or until everything is soft.
Remove the bay leaves and blend the soup until smooth.
Add the cream or vegan alternative, salt and pepper to taste and a tiny pinch of cinnamon. Add about 2 teaspoons of balsamic vinegar.
Stir well, and adjust the taste again with salt, pepper and maybe a little more balsamic vinegar.
Decorate the soup with very thinly cut apple slices, chopped pistachios, and some parsley.