Brown the meat in the saucepan with hot olive oil on all sides and remove. Clean leek, peel onion, celery, carrots and cut into coarse cubes. Then fry in a hot saucepan, add paradeis pulp, flour a little and fry briefly. Then add clear soup and fill up with grape juice. Put the meat in, add cloves, juniper berries, bay leaves, peppercorns and stew for one hour.
Quarter the red cabbage, remove the outer leaves and cut into narrow strips. Then knead the cabbage in a baking dish with brown vinegar, juniper berries, sugar, bay leaves and crushed peppercorns. Clean and dice the apple and fold it in.
Sauté 60 grams of diced onion in hot olive oil until translucent*, add the marinated cabbage and sauté until soft. Then drain with currant juice and steam until al dente. Lightly thicken the cabbage with cornstarch and fold in the cranberries.
Cook the potato dumplings in lightly salted water for ten minutes until hot.
Drain the sauce, cut the meat into slices, arrange on plates, cover with sauce and arrange the red cabbage and potato dumplings next to it.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: Use high quality red wine for a particularly fine taste!
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