Summary

Ingredients

• 1 ½ kg white cabbage
• 1 large onion (s)
• 5 small cherry tomato (s)
• 1 cube broth
• 1 tablespoon tomato paste
• 3 pinches sugar
• some cumin
• some clarified butter
• salt
• Pepper, from the mill
• water
• Sauce thickener, dark

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Instructions

1. Cut the cabbage into not too small pieces. Peel and dice the onion. Halve the tomatoes.
2. In a stewing pan with a high rim and a suitable lid, heat some clarified butter and fry the cabbage in portions until it shows signs of frying. Add a little salt to each serving and set aside until all of the cabbage is seared.
3. When the last portion of cabbage is browned, take it out of the pan as well. Heat some clarified butter again and fry the onions with a little sugar. Add tomato paste and roast briefly. Add the tomatoes and sauté briefly. Slightly chop the caraway seeds and add to the onions in the pan with all the white cabbage. Mix everything, fry again briefly and then fill up with water just enough so that the cabbage is not covered. Add the cube of stock, season with salt and pepper, cover and let simmer gently for about 45 minutes. When the cabbage is soft, use a sauce thickener to thicken the broth to the desired consistency. At the end, salt and pepper again as required.
4. Tastes very good with mashed potatoes.
5. Incidentally, the tomatoes are only used as a base for a tasty stew sauce. It shouldn`t be a tomato sauce.