*) See my recipe: Gourmet red cabbage à la Papa quarter red cabbage, cut out the stalk generously, remove the outer leaves and cut all of them into fine, not too long strips. (or planing if necessary). Mix / knead with salt (2 teaspoons), sugar (2 teaspoons) and red wine vinegar (4 teaspoons). Peel the apples, remove the casing, dice and mix with the red cabbage. Peel and dice onions and fry in butter fat (1 tbsp) and goose lard (1 tbsp). Add the cut red cabbage with apples, briefly fry / stir-fry and deglaze / pour with red wine (400 ml) and water (600 ml). Let everything simmer / cook for about 1 hour. Possibly add water. Warning: can burn quickly! Mix the cornstarch (2 tbsp) with cold water and mix with the red cabbage. The red cabbage should become shiny. Season with salt (1 teaspoon), sugar (2 teaspoons), goose fat (1 teaspoon), red wine, vinegar (4 teaspoons) and cinnamon (2 teaspoons). Peel the mandarins and cut the wedges into thirds. Finally fold in the wild cranberries (4 tbsp) and pieces of tangerine.