Clean the leg slices and cut into the outer skin with a sharp knife so that the meat does not bulge when seared.

Grind rosemary, sage, peppercorns, salt and pepper in a mortar. Mix with olive oil and coat the leg slices with this marinade.

Heat the oil in a pan and sear the leg slices on both sides.

Peel the onion and carrots and cut into large pieces, clean the fennel, remove the "innards" from the peppers and cut everything together with the leek into large strips.

Put coarsely chopped onions, carrots, fennel, leek and bell pepper in a roasting pan and place the seared leg slices on top.

Dissolve the remaining marinade in a mortar with a little water and add to the vegetables. Deglaze the meat stock with wine and a little water and pour it onto the vegetables as well.

Put the lid on and let it stew at 140 degrees for about three hours.

Coarsely grate white cabbage and Chinese cabbage and add to the meat after three hours. Cover again and roast in the oven for another half an hour.

Remove the stem from the tomatoes and clean the mushrooms. Quarter everything and add after half an hour. Place in the oven for the last time for 30 minutes.

Remove the leg slices, detach them from the bone and portion them.

Season the vegetables - onions, leeks and fennel are overcooked - with salt and pepper and serve together with the meat on preheated plates.

Tip 12: The next day I made a soup out of the remaining vegetables. Then there were only three small boiled potatoes.