1 head garlic, broken into cloves
1 onion, thinly sliced
1 tbsp flatleaf parsley, finely chopped
4 red onions, sliced
few sprigs fresh rosemary
1–2 tarragon sprigs, finely chopped
1 white cabbage, finely shredded
250ml/9fl oz veal or beef stock
1 tbsp caraway seeds
4 tbsp olive oil
25g/1oz butter
50²µ/1ΒΎ΄Η³ϊ lard, preferably organic
100²µ/3Β½΄Η³ϊ pancetta, diced
2kg/4lb 8oz boneless rose veal breast
100ml/3Β½fl oz champagne vinegar
150ml/5fl oz dry white wine