Red Cabbage Roll:
Remove center panicle from white cabbage leaves and blanch in boiling hot salt and vinegar water for about 5 minutes. Rinse well and place one leaf in each ladle. Pour in thinly sliced green bacon and spoon cranberries on top Form.
Put a quantity of sautéed mushrooms, minced game meat and nuts on top and close with the overhanging leaves. Sauté the onions or shallots in a roasting pan, thicken with mustard and paradeis pulp and extinguish with port wine and vegetable soup. Put the roulades on top and cook at 220 °C for about 40 minutes.
Baste from time to time.
Herb rösti:
Boil floury potatoes unpeeled in salted water. Peel and grate coarsely after cooling. Season with pepper & salt, nutmeg and maybe refine with egg yolk. Stir in 2 tbsp drained sauerkraut if desired. If necessary, add a few herbs to the mixture and bake in oil until golden brown.
Drink recommendation: strong red wine (Dornfelder)
Our tip: use bacon with a fine, smoky note!