| | STOCK POT |
| 2/3 | lb | Lean beef neck bones; thin cut |
| 1 | | Parsnip; chunks |
| 2 | | Onions; sectioned |
| 4 | | Garlic cloves; halved |
| 2 | | Bay leaves |
| 1 | ts | Allspice berries |
| 1 | ts | Black peppercorns |
| 1 | ts | Juniper berries; smashed |
| 1 | bn | Flatleaf parsley stalks; reserve leaves |
| | CABBAGE LEAF STUFFING |
| 8 | | Outer leaves from savoy cabbage; (8 to 12 leaves) |
| 8 | sm | Mushrooms; approximate |
| | Cooked vegetables; reserved from stock |
| 1/4 | ts | Tamari soy sauce; more or less |
| | VEGETABLE ACCOMPANIMENT |
| 2 | | Carrots; 1/4" rings, notched |
| 1 | | Parsnip; 1/4" rings, notched |
| 1 | | Leek; trimmed, 2" lengths |
| 2 | lg | Celery ribs; diagonally sliced |
| | Savoy cabbage leaves; the remainder |
| 1 1/4 | c | Peeled pearl onions; white and red |
| 1 | | Rutabaga; peeled, 1/4" rounds |
| 8 | sm | Potatoes; 1/4" rounds |
| | SAUCE ADDITIONS |
| | Minced red bell pepper |
| | Soy sauce |
| | Arrowroot; mixed with water |
