For goose liver dumplings on elder cabbage, first prepare the goose liver dumplings: To do this, peel and finely chop the onion and cook with lemon zest rub in a pan over low heat in the oil until translucent.
Cut the toast into 1/2 to 1 cm cubes. Mix the egg yolks and egg with the mustard, heat the milk, mix with the egg mixture and pour over the bread.
Mix carefully, add the liver with the sautéed onion, garlic, marjoram and parsley.
Boil the quail eggs for about 2 minutes, rinse and peel. Then turn them in the flour and coat them with the dumpling mixture. Form into dumplings with wet hands and turn in the breadcrumbs. Heat the oil in a deep fryer to 160° Celsius and fry the dumplings for 3 minutes. Take them out and let them drain on paper towels.
For the Hollerkraut, cut the red cabbage in half, cut out the stalk and slice the cabbage into fine strips. Peel and stone the apple and grate half of the apple very finely.
Caramelize the powdered sugar in a saucepan over medium heat, add the red wine and port and reduce to 1/3. Add the soup, cabbage and grated apple.
Season with salt and let steep more than boil for about 1 hour at gentle temperature with lid closed, stirring occasionally. Add bay leaf spice, pimento seeds and cinnamon.
Cut the other half of the apple into cubes and sprinkle with a few drops of lemon juice.