Boil the red and port wine with the thyme in an open saucepan, add the stock (or clear soup) and again boil to half the liquid. Season strongly with salt and freshly ground pepper.
In deep plates, arrange in order the pointed cabbage, sauce and ravioli. Put a teaspoon of apple horseradish on top and bring to the table.
Our tip: Use your favorite red wine for cooking!
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