Remove the dry outer leaves from the cabbage head and then divide into quarters. You can simply cut the stump out of the quarters and cut the cabbage into bite-sized pieces. Cut the onions into small cubes.
Depending on your preference, put a small sip of water or oil in a pan and sear the minced meat, crumbling it as small as possible. When it is slightly caked in the pan, deglaze with a little water. Now reduce the temperature and fry the onions until they are translucent. When the onions are translucent, add the cabbage, depending on how much fits in the pan, and pour in the vegetable stock. Any other broth can also be used. Let everything boil down.
When the vegetable stock has boiled away, gradually add the water. But keep in mind that you shouldn`t make soup out of it, so only use as much as it is overcooked.
After about 20 minutes the cabbage is nice and soft and can be seasoned with garlic powder and pepper. Nutmeg also works very well and some like caraway seeds, but this dish is good for trying what you like best.
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