Cabbage Stew with Three Kinds of Meat

For the cabbage stew with three kinds of meat, remove the stalk from the pointed cabbage, wash and dry the leaves and cut them into 3 cm diamonds.

Peel, halve and slice the onion. Peel the carrots and cut diagonally into narrow slices. Peel the celery, first cut into narrow slices and then also into lozenges. Wash the beans, cut them in half and boil them in salted water until al dente. Rinse and drain.

Caramelize the powdered sugar in a saucepan. Add the vegetables, except the beans, and sauté briefly. Deglaze with port wine, reduce and pour in soup. Gently simmer the stew over moderate heat for 10 minutes until the vegetables are tender.

After 10 minutes, add lemon zest, bay leaf, garlic, ginger and savory and season with cayenne pepper.

Dice pork tenderloin and beef tenderloin and chicken breast. Sear briefly on all sides in oil in a frying pan over medium heat, season with salt and pepper and add to stew. Leave to infuse for 5 minutes.

To finish, clean the mushrooms, halve or quarter depending on size, and sauté briefly in the oil in a hot frying pan. Salt, pepper and add to the stew with the beans.

Season the stew with salt and cayenne pepper, remove the spices, drizzle with a little pesto and serve the cabbage stew with three kinds of meat. Serve with the remaining pesto.

For the pesto, pluck the parsley, basil and spinach leaves from the stems.

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