Remove the outer leaves from the red cabbage. Quarter the red cabbage, remove the stalk and cut the cabbage into very fine strips. Put cinnamon, cloves, bay leaves, juniper, pepper in a tea filter and tie.
Mix the red cabbage with honey, vinegar and 200 ml of the wine. Add the spice bag and let the red cabbage steep in the refrigerator overnight. The next day, drain the red cabbage in a sieve and collect the brew.
Peel the onions and apples and cut into fine cubes. Heat the goose lard in a large saucepan and sauté the onion in it. Then add the red cabbage and sauté with it.
Mix the apples into the red cabbage and add the stock, currant juice and the rest of the wine. Season with salt and bring the red cabbage to a boil. Then cover the pot and simmer the red cabbage for about 45 minutes over a mild heat. Then open the saucepan and simmer for another 15-30 minutes until the broth boils down.
Finally, remove the spice bag and refine with currant jelly if you like. Season to taste with salt and pepper.