Dice the sauerkraut if it was pickled whole heads, having removed the stumps. Drain liquid off the cowberries and apples in a separate bowl. Core apples and slice them into 4-8 parts.
In the bowl with liquid from the pickled fruits and cowberries add cinnamon and cloves, bring the mixture to a boil and cool.
Put sauerkraut, apples and berries in a bowl in layers, sprinkling each layer with sugar. Cover the salad with the prepared marinade and let stay in a cool place (40oF or 8oC) for 2-3 hours.
Stir the salad before serving and garnish with greens.
