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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
4 lb. potatoes
1/2 lb. carrots
1 medium onion
1 medium leek
1 handful celery leaves
1 bunch parsley
1 qt. soup stock
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.

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