Summary

Ingredients

• 1 head white cabbage, approx. 2 kg
• 1 kg minced meat, mixed
• 1 tablespoon lard
• 1 onion (s)
• 150 g bacon, diced, mixed
• 400 ml meat stock, (possibly more, depending on the quality the pot)
• 1 teaspoon caraway seeds or 0.5 ground
• salt and pepper
• 1 point sauce (gravy)

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Instructions

1. Clean the white cabbage and cut into coarse strips. Leave the lard and bacon in a casserole, then let the diced onions become translucent. Fry the minced meat in it. Add the white cabbage and simmer over high heat, stirring constantly. When the cabbage has collapsed, add the stock and spices, reduce the heat and gently simmer with the lid closed. When the cabbage is done, stir the gravy into the hot liquid.