Ingredients

Servings 8

• 1 ¾ lb veal meat
• ½ lb savoy cabbage
• 1 lb potatoes
• 3 ½ oz Fontina cheese
• butter

Marinate

• coarse salt
• sage
• rosemary
• bay leaf
• garlic

Preparation

30 minutes preparation + 2 hours and 5 minutes cooking

After leaving the meat (the best is veal neck) to macerate under coarse salt and some chopped sage, rosemary, garlic and bayleaves for 4-5 days, then cut it into pieces and boil it together with sage, garlic and bay leaves. Mix in the cabbage in strips. After cooking for one hour, add the potatoes peeled and cut into rough chunks and continue cooking. Put the preparation in individual oven dishes, cover with slivers of Fontina, some curls of butter and put into a moderate oven (350°F) for a few minutes only.