Onions peel and cut into slices. Clean and wash rabbit legs and pat dry with kitchen paper. Season with salt and pepper. Heat the oil in a roasting pan and fry the legs on all sides.
Add onions and fry briefly. Deglaze with broth. Add balsamic vinegar, apple cabbage and gingerbread spice and let it stew covered at low heat for about 1 1/2-1 3/4 hours. Then remove the rabbit legs from the roaster, keep warm, bring the stock to the boil, stir in the sauce thickener and bring to the boil again.
Season to taste with salt, pepper and sugar. Put the rabbit legs back into the sauce. Serve legs as desired with red cabbage and dumplings sprinkled with parsley and garnished with oregano.