Summary

Ingredients

• 650 g white cabbae, small head
• 300 ml broth, strong
• a bit salt
• some black pepper, freshly ground
• some cayenne pepper
• 3 tablespoon tomato paste
• some cinnamon powder, about a teaspoon tip full
• 2 handfuls pine nuts
• 1 handful raisins, possibly a little more
• 1 large onion (s)
• 80 ml olive oil, for frying

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Instructions

1. Peel the onion, cut in half and cut into small cubes.
2. Eighth cabbage, cut out the stalk as much as possible, then cut into pieces.
3. Sweat the onion cubes in the olive oil, add the cabbage and fry. Stir in tomato paste and let it sweat a little.
4. Then add the broth, stir and cook for a few minutes until the cabbage still has a bite. Let the liquid boil down in an open saucepan. Let the raisins and pine nuts stew at the same time.
5. Stir in pepper, cayenne pepper and cinnamon.
6. If necessary, add granulated broth and salt to taste.
7. Rice tastes good with it. Naturally roasted meat also goes well with it.