Chop the cabbage into small pieces (fine or coarse, as you like). Heat the oil in a large saucepan and fry the chopped cabbage a little, then extinguish with the broth (about half of the broth), place on a low flame, add the mince (roughly chop), season with salt and pepper, cook over a low heat for approx. Let it simmer for 30 minutes and stir every now and then (the minced meat gets smaller and smaller by itself). Pour in more broth in between (if you like it, you can also use more broth).
If the hack is done, add a really good shot of beet syrup (try again and again on the first try, otherwise it may be too sweet) and possibly add salt and pepper.
I serve this dish either simply with roasted black bread or with boiled potatoes (then you may want to make sure you drink more). What should never be missing, however, are cranberries and beetroot as a side dish.
Tastes delicious, is super easy to make and can be frozen great.
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