Prepare a marinade from 350 ml of wine, vinegar, 3 cloves, juniper berries, allspice seeds, bay leaf, mustard seeds and salt, bring to the boil briefly and allow to cool. Then put the meat in it so that it is completely covered and let it steep in the refrigerator for at least 2 days.

Cut the vegetables into large cubes. Remove the meat from the marinade, pat dry and fry all over in hot fat. Add the diced vegetables and brown a little. Add the tomato paste and let it take some color. Deglaze with the rest of the red wine and about 100 ml of the stain.

Simmer the meat gently over a low heat for about 2.5 hours. Then remove the meat from the sauce and cut into slices. Pour the meat stock through a sieve. Now grate the sauce gingerbread, stir in with a whisk and bring to the boil. Season the sauce with a little sugar, salt and pepper. Put the meat slices back in the sauce and keep warm.

Boil potatoes as jacket potatoes, allow to cool and peel. Then squeeze or grate through a potato press. Add flour and starch. Knead a smooth, elastic dough with the egg, salt and nutmeg. Work quickly so that it doesn't get too sticky and firm.

Roll out the dough thinly (approx. 1 cm) into a rectangle on the work surface floured with starch. The surface must be well floured so that the dough does not stick. Spread the toasted breadcrumbs and chopped parsley on top.

Now roll the dough like a strudel, first wrap with cling film, then with aluminum foil and twist tightly at the sides. Put in boiling water, bring to the boil and then let it steep for about 20 minutes on a low flame. Before serving, remove the foil and cut into slices as thick as your thumb.

Remove the ribs from the savoy cabbage leaves and cut the leaves into not too small pieces. Thinly peel off the peel of an orange. Then fillet the orange and collect the juice. Squeeze the juice out of the remains.

Heat the butter in a pan and fry the savoy cabbage all over. Season with salt, pepper and orange peel. Add the orange juice and fillets and cook covered for 8-10 minutes. Add the crème fraîche to the savoy cabbage. Season again to taste and heat, but do not let it boil again.