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PICHELSTEINER 1/2 lb. lean stew beef 1/2 lb. lean veal 1/2 lb. lean lamb 1/2 lb. lean pork 1/2 small head white cabbage 4 lb. potatoes 1/2 lb. carrots 1 medium onion 1 medium leek 1 handful celery leaves 1 bunch parsley lard 1 qt. soup stock salt freshly ground black pepper Wash meats and cut in 3/4-inch cubes. Salt and pepper and mix together. Cut stem from cabbage and separate leaves. Cut each leaf in half along the vein. Peel potatoes and cut in slices, crosswise, about 1/4-inch thick. Clean carrots and cut in slices, crosswise, about 1/16-inch thick. Peel onion and cut in wedges lengthwise, about 1/8-inch thick. Separate the layers of onion. Clean leek, cut in half lengthwise, then crosswise in slices about 1/8-inch thick. Chop celery leaves rather rough. Divide meat into three piles and vegetables into three piles. Grease bottom of a large stew pot with lard. Line pot with 1/3 of the cabbage leaves, then a layer of 1/3 of the meat and vegetables. Salt and pepper this layer. Repeat for the next two layers (cabbage, meat, vegetables, salt and pepper). Add the cold soup stock. Place on stove, cover, bring to a slow boil and cook 1 to 1 1/4 hours or until beef is tender. Important: Do not stir or you will end up with a mush. Pour in soup tureen to serve, or serve directly from the pot. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |