Dice the onion, remove the outer leaves of the red cabbage and then roughly chop the head. Core the apple and grate it together with the peel. Heat the rapeseed oil in a pot and sauté the onions until translucent. Deglaze with red wine and add red cabbage, apple, vegetable stock, vinegar, sugar and bay leaves. Simmer the red cabbage over medium heat for 30 minutes, set the pot aside, remove the bay leaves and season with salt, pepper and cinnamon.

Place the cranberries in a pot and cover with 300ml water. Add maple syrup and bring to the boil briefly, then lightly mash the cranberries with a fork. Mix the starch with 2 tablespoons of water and add to the cranberries, stirring constantly. Set the pot aside, let the mixture cool down and season with a little cinnamon.

Heat the rapeseed oil in a pan, fry the planted.pulled Natur in it until golden brown, then stir in the BBQ sauce and let it caramelize for another 2 minutes.

Toast the bread in the toaster or pan until crispy and spread the inside with vegan mayo. Cut the tomatoes into thin slices. Then cover the sandwich with the remaining ingredients (planted.pulled, cranberry chutney, red cabbage, lettuce, tomatoes), secure with the help of a wooden skewer and cut in half to eat.