Today Alfons Schuhbeck is cooking with Matthias Zenger, who is training to be a chef. Recipe: Bavarian red cabbage Ingredients: 1kg red cabbage 250ml water 1 shot of red wine, 1 shot of vinegar 1 onion 1 apple Spices: 2 bay leaves, allspice, peppercorns, ground cinnamon, 2 slices of ginger, some oil for frying A pinch of salt, pepper and sugar 100g cranberries A little orange zest 2 tbsp cornflour Preparation: Wash the cabbage well, remove the stalk and cut into thin, fine strips Peel the onion, chop finely and sauté in hot oil Cut the apples into small cubes and add, now add the cabbage, fry for 3 minutes Deglaze the whole thing with vinegar and red wine and allow to reduce slightly Pour water over the cabbage and reduce for 20 minutes, then add spices, pepper, salt... simmer for another 5 minutes and bind with cornflour Season with the cranberries and orange zest Bread dumplings Ingredients: 400g dumpling bread or old rolls (toast bread) 40g butter 150ml warm milk 3 eggs 1 shallot, very finely diced 100g chopped parsley A pinch each of salt, pepper and nutmeg If desired 150g breadcrumbs Preparation: Halve the rolls and cut into thin slices Sauté the shallot cubes in butter until translucent Heat the milk and add to the dumpling bread with the shallot cubes Leave to steep for 15 minutes, add the spices and the eggs Chop the parsley and add Mix everything together well, do not press, use sensitivity! Heat water with salt in a pan and make test dumplings. If the mixture is too moist, add breadcrumbs. If the mixture is too dry, add a splash of warm milk. Twist everything into round dumplings and smooth them over with water. There must be no cracks in the dumplings. Place the dumplings in the boiling, salted water, bring to the boil briefly and simmer for ten minutes. Sauerbraten Ingredients: 1 kg beef shoulder or semmer roll Mirepoix: 1kg carrot, celery, onion, celeriac 50g tomato paste 50g icing sugar 600ml strong red wine 100ml red wine vinegar 2 tbsp cornstarch (sauerbraten spice mix), peppercorns, allspice, bay leaves, mustard seeds, cinnamon bark, juniper berries, coriander seeds, garlic 500ml water Preparation: Marinate the meat in wine and vinegar for 2-3 days. Then take it out and pat dry. Fry the shoulder or semmer roll in a hot pan with oil on all sides. Wash and peel the root vegetables and cut them into walnut-sized pieces. In the same pan, after the meat has been removed, sauté them and dust with icing sugar or caramelize them. Sauté the tomato paste and add the red wine marinade to deglaze. Add the meat; it must be covered. This may mean filling it with water. Put a lid on so that there is still a gap open and the meat can cook for around 2 hours below boiling point. Briefly roast all the spices in the pan at a low temperature and add them half an hour before the end of cooking. Remove the meat from the sauce and strain or pass it through a sieve. Heat the sauce in a pan and thicken with the cornstarch (dissolve in a little water) Cut the meat into thin slices against the grain and arrange on a plate with the sauce Subscribe now: http://bit.ly/AboMuenchenTV Instagram: / muenchen.tv Facebook: / muenchentv Homepage: http://www.muenchen.tv