Pot au feu with stuffed cabbage rolls

Place veal, carrot, leek, turnip, whole onions, bay leaf, stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 1½ hours or until veal is tender. Remove veal; when cool enough to handle, remove meat from bones and chop it coarsely.

Remove 12 large leaves from cabbage; cook, uncovered, in batches, in large saucepan of boiling water 3 minutes. Drain leaves on absorbent paper. Finely chop enough of the remaining cabbage to make 1/3 cup; reserve remaining cabbage for another use.

Meanwhile, using hand combine pork, chicken, egg, onion, breadcrumbs and chopped cabbage in large bowl; divide mixture among cabbage leaves. Roll leaves to enclose filling, secure with toothpicks.

Return veal meat to vegetable mixture in pan, add cabbage rolls; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until cabbage rolls are cooked through. Divide cabbage rolls among serving bowls; ladle soup over top.