Veal kidney stew in a beer sauce served on a cabbage fondue. A typical recipe that can be enjoyed in one of the many inventive "Alsatian Brasseries".

Make the cabbage: Blanch the finely sliced cabbage in boiling salted water until cooked. Refresh in cold water and drain well. In a large pan, melt the butter and reheat the cabbage on low heat with salt, pepper, and sugar, keep warm.

Prepare the kidney: Sauté shallots and mushrooms in the butter, about 5 minutes. Add the kidneys and simmer for another 5 minutes, stirring once or twice. Add cognac and flame. Heat the brandy in a small saucepan, light it and then pour over the kidney and vegetables. When the flame dies, add the beer, drain the kidneys, bring to a boil the sauce and reduce for ten minutes. Mix the flour with the salt, pepper, and 3 tablespoons of water. Stir this mixture into the kidney mixture and cook until thickened, stirring constantly. Add the kidneys, bring to a boil, and serve on cabbage nest. Garnish with chopped parsley.