Summary

Ingredients

• 2 liters water for the vegetable stock
• 2 tablespoon vegetable stock, granulated
• g 1,200 white cabbae
• 1 carrot (s)
• 1 leek
• 100 g celery
• 1 large onion (s), roughly chopped
• 1 tablespoon clarified butter or margarine
• 500 g minced beef
• 1 tablespoon marjoram
• 4 teaspoons, heaped caraway seeds, roughly ground
• 20 black peppercorns, roughly ground
• 5 medium potato (s)
• salt and pepper

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Instructions

1. Bring the water to the boil in a 5 liter saucepan, then add the vegetable stock.
2. In the meantime, remove the outer leaves from the cabbage and quarter it with the stalk facing down. Cut out the stalk and cut everything into short, not too thin strips and add to the boiling broth. Chop the leek, celery and the carrot and add to the pot. Grind the caraway and peppercorns together in a mortar and add to the pot with the marjoram. Stir.
3. Sear the ground beef in a pan with the clarified butter and the diced onion, season with salt and pepper and deglaze with a sip of water. Pour into the saucepan and stir. Peel and dice the potatoes and add them. Let simmer for at least an hour. Season to taste with salt, pepper or broth.