cook cabbage in bacon drippings. when cabbage is wilted add garlic and onion. 1/2 tsp salt and 1/4 black pepper. take skillet off flame to cool. place mixture in bowl for assembly.

cut steak into 4 pieces. pound steak with a mallet. place plastic wrap over the steak. flip it over and pound the other side. use a paint brush and put a very thin layer of Dijon mustard on the upside of the steak. put about a palm size amount of the cabbage mixture.

put a splash of oil in the pan where cabbage was cooked. fry the meat bundles until they are browned on the outside. take them out of the skillet once brown.

add carrots, celery, and onions.

stir veggies to semi soft. deglaze skillet by adding 1/4 cup red wine and when hot again add canned tomatoes. add sugar to cut through the tart/ acidic taste.

place meat bundles back in sauce and look cook for 45 minutes.