2 tablespoons olive oil, divided
1 tablespoon marjoram
2 tablespoons balsamic vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 small bay leaf
2 pounds carrot, shredded
4 bay leaves
1 teaspoon paprika
1 onion, thinly sliced
3 cloves garlic, chopped
1 small curry leaf
In a large bowl, combine oil, marjoram, 2 tablespoons vinegar, 2 tablespoons cornstarch, salt, pepper and bay leaf.
Trim the fat from the top of the cabbage and scoop any excess fat off into the crucible.
Cook the cabbage in batches in the weight of the leaf, one batch at a time. Remove the bay leaves from the pot and with a large spoon, scrap the fat from the bottom of the pot. Pile the meat mixture in the bottom of the pot.
Jolt the stock water, add the excess flavorful stock to the cabbage mixture, and bring to a boil. Reduce heat to low, cover and simmer for 6 hours, or until tender and the top is pink.