Cabbage Soup with Veal and Tomato

The original cabbage soup includes veal and tomato juice, two ingredients missing from the earlier generic spreadsheet. Brown the 400 grams of cubed veal to develop flavor, then soften onion and garlic in the same pot. Add potato, carrot and a generous amount of shredded cabbage before pouring in two litres of broth and the tomato juice. The vegetables should soften while the veal becomes tender; simmering time depends on the cut. Taste once the cabbage has relaxed into the broth. Fresh parsley or cilantro goes in at the end, preserving its color. Cool a large pot of leftovers in smaller containers before putting it in the refrigerator.