Cabbage and Meat Stew

Remove outer cabbage leaves and halve cabbage, cut out stalk and slice cabbage finely. Rinse and halve apple, core and dice into small pieces. Blanch tomatoes in hot water, peel and halve, remove seeds and cut into strips. Peel onions and cut into strips. Peel and slice garlic. Rinse meat, pat dry and chop. Cut bacon into small cubes. Heat butter in a large ovenproof casserole pot and brown bacon and meat for a few minutes. Add onions, garlic, cabbage, apple, tomato and sauerkraut. Grind allspice in a mortar and combine with paprika, marjoram and caraway. Add spices to the pot and season with salt and pepper. Cook for a few minutes, stirring. Add tomato paste and broth until everything is just covered. Place pot, covered, into preheated oven at 180°C (approximately 350°F) and cook for about 2.5 hours. Stir occasionally and add more broth, if necessary. Season to taste, sprinkle with parsley and serve with brown bread, if desired.