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1
Quarter, core, and shred the cabbage into ribbons of precisely 3–4 mm. Thicker pieces will not yield fully in the braise. Preheat the oven to 150°C.
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2
Melt the goose fat in a heavy casserole over a moderate flame. Add the sliced onion and sweat, stirring occasionally, until fully translucent and soft — no colour should develop.
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3
Add the shredded cabbage in batches. Each batch must wilt and collapse before the next is added; this is the only way to fit the full volume into the pot. Add the diced apple, sugar, the 2 tablespoons of red wine vinegar, the Pinot Noir, cloves, cinnamon stick, juniper berries, bay leaves, salt, and pepper. Stir to combine. This is where the dish lives or dies: the vinegar must go in now, at the very start, to hold the anthocyanin pigments in the acid range and keep the cabbage its deep red-purple. Without it, the cabbage will turn an unappetising blue-grey as it cooks and cannot be corrected afterwards.
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4
Cover the casserole tightly and transfer to the oven at 150°C. Braise for 2 to 2.5 hours, lifting the lid to stir every 30 minutes. The apple will dissolve progressively into the braising liquid, contributing body and natural sweetness.
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5
The dish is done when the cabbage is completely tender, deep purple-red throughout, and the liquid has reduced to a glossy, jammy consistency that coats the back of a spoon. A strand of cabbage pressed between two fingers should offer no resistance.
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6
Remove the cloves, cinnamon stick, juniper berries, and bay leaves. Add a final splash of red wine vinegar, stir through, and taste for salt, pepper, and sweet-sour balance before serving.