Clean, wash and roughly dice the soup greens. Mix with red wine, crushed garlic, rosemary, juniper berries, laurel, cloves and orange peel and place in a bowl. Cover and marinate the meat for 12-24 hours.
Turn now and then. Remove meat and dab dry. Pour marinade through a sieve. Season meat. Fry all around in hot oil. Brown the soup vegetables. Deglaze with marinade and 1/4 litre of water, bring to the boil and stew covered for about 1 1/2 hours.
Clean and wash the Brussels sprouts and cook in salted water for 15-20 minutes. Dice bacon and fry until crispy in a pan. Drain the cabbage and mix with the bacon. Remove the meat. Pass the roast stock through a sieve.
Bring to the boil and thicken with the flour mixed with cold water. Spätzle or ribbon noodles taste good with it.