Heat the oven to 130 °C. Slowly brown the roast in a little butter on all sides. Add the rosemary, 3 strips of lemon zest, a little salt and a halved clove of garlic and continue to roast for 5 minutes on a low heat. Turn several times. Then place the roast in an ovenproof dish, pour over the gravy and a dash of Swiss stone pine schnapps and braise in the oven at 130 °C for 2.5 hours.
Cut red cabbage into fine strips, lightly sauté in a pan with some peanut oil and briefly caramelize with the sugar. Then deglaze with red wine, vinegar, yamaki and soy sauce and simmer for approx. 30 minutes. Remove the pan from the heat, finely chop the ginger, add together with the kaffir lime leaf, cinnamon stick and cranberry jam, stir and leave to stand for 10 minutes. Season to taste with salt and pepper.
Slice the herb mushrooms and fry them in a hot pan with some sesame oil. Deglaze with vegetable stock and soy sauce, add rosemary and the zest of half a lime and allow to infuse briefly. Season with lemon pepper and - if necessary - salt and add some olive oil.