Summary

Ingredients

• 500 g minced meat, mixed
• 1 small Head white cabbage
• 600 g potato (s)
• 1 large onion (s)
• ml 1,500 water
• 2 tablespoon paprika powder, hot
• salt
• some vegetable stock, instant

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Instructions

1. Quarter the cabbage and cut into large pieces. Peel the potatoes and cut into 1 cm cubes.
2. Chop the onion into fine pieces and fry them together with the minced meat in a little oil. Add a little of the paprika powder while frying. Add the white cabbage to the minced meat and fry for 5 - 10 minutes, until the cabbage shrinks a little (but it should not turn brown).
3. Add the potatoes and fill up with the water until the whole thing is just covered. Season with the rest of the paprika powder, salt and possibly the broth. Bring to the boil briefly and then cook covered on a low flame for about 3/4 hour, until the potatoes and cabbage are soft. Season to taste again with salt and paprika.
4. We like it with a lot of paprika, the broth is then really reddish. The whole thing tastes even better prepared the day before.