Summary

Ingredients

• 1 head white cabbage, cleaned and cut into small pieces
• 700 g oulash for oulash
• 3 onion (s)
• some clarified butter
• salt and pepper
• Paprika powder
• marjoram
• sugar
• 250 ml beef broth
• possibly cream and potato starch

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Instructions

1. Cut the pork goulash into bite-sized pieces and fry them in clarified butter. Season with salt, pepper, paprika, sugar and marjoram. Add the diced onion and brown. Add the white cabbage and fry it too.
2. Add the beef broth, bring to the boil and stew everything for about 1 hour, check in between and add more liquid if necessary. When the meat is soft, season again to taste and thicken with a little cream and starch if you like.
3. Boiled potatoes go well with it.