Summary

Ingredients

• 500 g minced meat, mixed
• 700 g white cabbae
• 500 g potato (s)
• 1 onion (s), (diced)
• 375 ml vegetable stock
• 1 bay leaf
• 4 juniper berries
• salt and pepper
• Caraway, acc.
• 1 pinch (s) sugar
• 3 tablespoon vinegar

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Instructions

1. Cut the cabbage into fine strips. Peel and dice the onions. Peel the potatoes and cut into smaller cubes.
2. In a large saucepan, fry the minced meat with oil until crumbly. Then add the onion cubes and sauté a little. Put the prepared herb on top of the whole thing and rub it off immediately with the vinegar. You steam minced meat and cabbage until the cabbage collapses a little and then pour a little vegetable stock on top. Now add 1 bay leaf, the juniper berries and the spices and let everything cook for about 1/2 hour. If necessary, always top up with a little vegetable stock. The herb should always be covered with broth, but not swim.
3. The quantity of vegetable broth is intended as a guide. How much of it you need depends on your own feelings.
4. In the meantime, cook the potato cubes with a little salt and water in another saucepan and set them aside.
5. When the cabbage is soft, you put the potato cubes in the large cabbage pot, lift everything under each other and, if necessary, add more seasoning and you can serve.