Prepare the cabbage, see below.
For the goose liver dumplings, sauté the onion in butter in a frying pan at low temperature until translucent, do not brown. Add the parsley and sauté briefly. The mixture over the bread form, with the garlic as well as the marjoram. Stir the egg and egg yolk with the mustard, heat the milk, stir with the egg mixture and pour over the bread. Mix carefully, do not knead together! Leave to stand for at least ten minutes. Later add the minced liver. Mix well with the wooden spoon (do not press), meanwhile stir with the wooden spoon until you have a homogeneous quantity. Season with pepper, nutmeg, salt and lemon zest.
Turn the peeled quail eggs in the flour on the other side and cover with the dumpling mixture. Form into dumplings with wet hands and turn to the other side in the white bread crumbs.
Heat the oil in a deep fryer to 160 degrees and finish frying the dumplings in it for three to five minutes, until golden brown and floating on top. Remove and drain on kitchen roll.
Divide the Hollerblaukraut evenly among preheated plates and arrange the foie gras dumplings on top.
Peel and core apples, grate half very finely.
Sift confectioners’ sugar into a saucepan and caramelize over medium heat. Add red wine and port and reduce to 1/3.
Add orange peel, cabbage, ginger, cinnamon, allspice seeds and bay leaf, mix well, uncovered.