Season the diced meat and fry well in hot fat.
Take the thickest leaves from the cabbage and cut into pieces. Brown in the same fat with the onions, at the end add the chopped garlic, carrots and celeriac.
Place all the ingredients used so far in a saucepan, mix well, add the cider and some meat stock and simmer for 1 to 1.5 hours on a low heat until soft. Stir from time to time.
Serve with potatoes.