Halve the red cabbage and remove the stalk. Hollow out halves. Pre-cook halves in boiling salted water for about 5 minutes, remove and cool in cold water. Use the rest of the red cabbage from the hollowing for other purposes.
Bring 200 ml water and 1/2 teaspoon salt to the boil in a covered pot. Remove from the heat, stir in the couscous and let it swell covered for about 5 minutes. Stir several times with a fork. Roast almond slivers in a pan without fat until golden brown, take them out.
Onion peel, in fine cubes cut.
Wrap the red cabbage halves with foil on the outside so that they retain their shape. Mix couscous with onion, almonds, cranberries and olive oil, season with salt and pepper. Fill the mixture into the cabbage halves.
Place the halves on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out, remove foil, arrange on a plate.