1 For the potatoes: Peel, dice and boil potatoes in salted water for about 15 minutes.
2 For the salad: Meanwhile, rinse cabbage, slice and break apart in a bowl. Add salt. Mince cranberries and add to cabbage. Roast almonds in a dry pan until golden brown and fragrant. Add to cabbage.
3 Drain potatoes, evaporate excess liquid over low heat and press through a ricer.
4 Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
5 Beat butter until creamy. Add egg yolk, egg, flour, spices and poppy seeds. Stir and season with salt and pepper. Pour mixture into a piping bag with a star tip. Pipe small pyramids onto the baking sheet. Brush pyramids with beaten egg yolk and bake until golden, about 10 minutes.
6 For the marinade: Zest orange. Cut in half and squeeze the juice from one half. Combine zest, juice, vinegar, oil(s), sugar and cranberry jam. Pour over cabbage mixture and mix well. Season with salt and pepper and let sit for 10 minutes.
7 Put salad into bowls and serve with potatoes.