TAPULONE

Cut the meat into slices, put them one on top of the other and cut into lots of strips. Then cut them crosswise to obtain tiny pieces. The meat must be almost minced.

Heat the oil and the garlic in a shallow saucepan, then add the cabbage cut into short strips. When it has softened and decreased in volume, add the meat and cook for about ten minutes in an uncovered saucepan. Then sprinkle with the wine and let it evaporate completely, stirring occasionally.

Now wet with about half of the broth, add the bay leaf and rosemary tied to a bunch and continue cooking until the meat is tender and the juices are nicely merged. Add more stock during cooking if necessary.