Sauerkraut salad with soaked apples and cranberries

I offer you one of my favorite recipes that I got from my grandmother. This is an old Russian snack literally from what was at hand during the long Siberian winters. However, this recipe does not lose its relevance today. This multivitamin salad will be especially loved by those who watch their figure and just take care of their health.

We drain the marinade from the pickled apples, add cloves and cinnamon to taste, put it on the stove and, as soon as it boils, remove it from the heat and cool it completely.
Remove the cores from the pickled apples and cut each into 6-8 slices.

Put a layer of sauerkraut on the bottom of a deep bowl or saucepan, sprinkle with sugar. Then a layer of apples, sprinkle with sugar again. We do the same with cranberries. Add vegetable oil to the marinade, mix and pour this mixture over the cabbage. We put the pan in the refrigerator for 3 hours.
Before serving, mix the salad, put it in a serving dish and, if desired, sprinkle with chopped herbs.