1. Sweat 1.5 kg shredded and seasoned red cabbage in 75 g oil or goose fat. Add 175 ml red wine, 50 g redcurrant jelly, 150 ml vinegar and a muslin bag containing cinnamon stick, cloves, coriander seeds, peppercorns and juniper berries.
2. Cover with bacon fat, greaseproof paper and a lid and braise at 180°C for 1 hour.
3. Golden fry 75 g chopped onion and 275 g lardons of bacon, then add 125 g diced ham and fill into the centres of 10 hollowed-out apples, place on top of the braised cabbage and continue braising for a further 20 minutes.
4. Remove the bag of flavourings and the bacon fat and serve.