Summary

Ingredients

• 0.5 ½ small white cabbage
• 2 large carrot (s)
• 2 onions)
• 10 small potatoes
• 350 g meat sausae
• 1 ½ liters water
• 4 teaspoon, heaped vegetable stock, instant
• 1 teaspoon caraway seeds, whole
• Salt and pepper, more colorful from the mill
• some fat for frying

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Instructions

1. Peel and dice the onions. Cut the meat sausage into somewhat coarse cubes. First cut the white cabbage into slightly wider strips and then into large pieces. Peel and wash the potatoes and carrots. Cut the carrots into half slices and the potatoes into not too small cubes.
2. Heat some fat in a saucepan and fry the meat sausage cubes in it over medium heat. Add the onion cubes and let them become translucent. Add the prepared vegetables and the potatoes cut into cubes and fry a little. Then pour in 1.5 liters of water and bring everything to a boil.
3. Add 4 heaped teaspoons of instant vegetable stock as well as 1 teaspoon of caraway seeds and several turns of colored pepper from the grinder. Stir everything and simmer over low heat until the vegetables are cooked but still have a bite effect. Season to taste with salt and caraway seeds.