Meat Stew

For the meat stew, heat the porcini mushroom oil in the saucepan. Sauté 1/2 tsp fennel seeds, dried mushrooms, chopped onion and bay leaf briefly. Pour in beef broth, bring to a boil once, remove from stove and let simmer with lid on for another 30 minutes.

In the meantime, remove the stalk from the white cabbage. Skewer with a meat fork, hold upside down in salted water and scald in it until the leaves separate one by one. Remove the leaves with a skimmer and drain on paper towels.

Peel the potatoes and cut them into 2 mm thin slices.

Heat the oil and fry the onion rings until brown.

Separately, cut the meat into very thin slices (if necessary, let it freeze a little beforehand) and season with salt and pepper.

Butter a roasting pan and spread it with the largest cabbage leaves so that the leaves hang slightly over the edge. Put in 1/3 of the potato slices and season with salt. Add 1/3 of the onion slices on top and press down. Put the pork fillets on top, season with a little caraway and fennel. Put some cabbage leaves on top and press down again.

Repeat the process with veal fillet and beef fillet. As the last layer, place the leaves hanging over the edge of the pot on top and press down again.

Sauté the stew on the stove for about 2 minutes. Pour the porcini mushroom stock through a sieve into the saucepan and bring to a boil.

Cook the stew with the lid closed in the preheated oven.

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