Italian-Style Veal Cabbage Stew

Ingredients

• 500 g veal (neck)
• 1 large onion
• 400 g white cabbage
• 2 Garlic cloves
• 5 tomatoes
• Salt
• freshly ground pepper
• 2 tbsp olive oil
• 200 ml tomato juice
• 600 ml Vegetable Broth
• 1 tbsp Tomato Paste
• 3 sage leaves
• 1 tsp chili flakes
• 70 g barley groats
• 60 g parmesan (1 piece)
• 2 sprigs oregano (for garnish)

Instructions

1. 1.

   Wash and pat dry the veal, then cut into 2 cm cubes. Peel and dice the onion into 1 cm pieces. Wash the cabbage, remove the core, and chop it small.

2. 2.

   Peel and finely mince the garlic. Wash the tomatoes. To peel, score each tomato crosswise with a knife, blanch in boiling water for a few seconds, cool, then peel. Quarter the tomatoes and cut into pieces.

3. 3.

   Season the veal with salt and pepper. Heat olive oil in a large pot and sear the meat until browned. Reduce heat and continue cooking, turning occasionally, for another 10 minutes. Add the onions, cook briefly, then pour in tomatoes, tomato juice, and 400 ml vegetable broth. Bring to a boil. Stir in tomato paste, sage, and chili flakes; simmer on low heat for about 15 minutes.

4. 4.

   Add the cabbage and barley with the remaining broth and cook for another 35–40 minutes until both are tender. Taste and adjust seasoning. Serve in bowls, grated Parmesan over the top, and garnish with sprigs of oregano.