| How To Cook: |
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1. Cook the beef in 1 quart water with the leek and chervil, pounded together, the saffron, cumin, red pepper, oil and 1 teaspoon salt; simmer slowly until the meat is tender.
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2. Cut the hearts of 3 cabbages (about 6 inches across) into 12 pieces each; boil these in another pan for ¼ hour, adding ½ teaspoon salt.
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3. When the meat is done, remove it to a deep ovenproof dish.
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4. Spread the half-cooked cabbage over it, and then pour over all the liquid in which the meat was cooked.
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5. Put in a slow oven (300°F) and cook for ¼ hour with the lid on, then remove the lid and raise the heat until the cabbage is slightly browned.
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6. Pour the juice of 2 lemons over and serve in the same dish.
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