Heat the oil in a lidded, ovenproof pot. Season the veal and sear in the pan.
Spread the veal with the lard, add the red onions, herbs and garlic and pour in the white wine. Bubble until the volume is reduced by half. Add the stock, put on the lid and bake for 1–2 hours until, or soft and golden.
Once the veal is cooked, blanch the cabbage in boiling salted water for a few minutes, until softened. Drain and set aside.
Melt the butter in a frying pan and sauté the pancetta, garlic and onion until soft and golden. Add the caraway seeds and stir in the cabbage. Pour in the vinegar, stir in the parsley and tarragon and season with salt and pepper.