3 pounds veal stew cubes
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
2 garlic cloves
1 teaspoon caraway seed, lightly crushed
2 bay leaves
½ cup dry white wine
1 cup Beef Stock
1 small head cabbage, cut in 8 wedges
3 leeks, cut in 3-inch pieces
¾ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon arrowroot
Cold water
½ pound mushrooms, sliced
½ cup Mock Creme Fraiche
1. Place veal in a 6-quart Dutch oven; sprinkle with 1 ½ teaspoons salt and½ teaspoon pepper. Mix garlic, caraway, fennel, bay leaves, wine, and stock. Pour over veal. Simmer covered over low heat 2 hours.
2. Add cabbage and leeks to Dutch oven; sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Simmer covered until vegetables and veal are just tender (about 15 minutes). Remove veal and vegetables to a shallow serving dish; keep warm.
3. Skim fat from cooking liquid in Dutch oven. Discard bay leaves. Mix arrowroot with a little cold water. Stir into cooking liquid; simmer until thickened (about 3 minutes). Stir in mushrooms and Mock Creme Frakhe; simmer 1 minute. Pour thickened mixture over veal and vegetables. Sprinkle with parsley.
8 SERVINGS