Summary

Ingredients

• 1 white cabbage (Jaroma cabbage, approx. 500 g)
• 500 g potato (s), (waxy)
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ beef broth
• 250 g round meat, (seasoned)
• 1 onion (s), (diced)
• 1 clove garlic, (finely diced)
• 10 g iner, (finely diced)
• some turmeric
• 1 tablespoon caraway seeds, (ground)
• 1 tablespoon butter, (clarified)
• pepper
• salt
• in Chives, rolls

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Instructions

1. Jaroma cabbage is an old variety of white cabbage that has now been rediscovered. The head of cabbage is not round, but oval. It is mild, slightly sweet and does not have the typical cabbage taste. Jaroma cabbage is very easy to digest and more aromatic than white cabbage. Further advantages over normal white cabbage are that Jaroma cabbage does not leave any unpleasant smells in the kitchen and only needs to be cooked for half as long.
2. Peel the potatoes and cut into fine cubes approx. 1 cm in length. Cut the cabbage into small pieces. Roll the meat into fine balls and let it simmer in the hot beef broth. Pour through a sieve, catching the broth as it is still needed for the stew. Put the meatballs aside.
3. Melt the clarified butter in a sufficiently large saucepan and sauté the onion, garlic and ginger cubes. Add the potato cubes and cabbage, stir briefly, add the ground caraway seeds, then deglaze with the two broths. Let simmer for a quarter of an hour. Add turmeric to the soup, it will turn the stew yellow. Let simmer for another five minutes.
4. Pour soup into deep plates. Distribute the reheated meatballs fairly on the plates and sprinkle everything with the chives.