Summary

Ingredients

• 1 head pointed cabbage
• 500 g round beef
• 1 onion (s)
• 0.5 teaspoon ½ caraway seeds
• some oil or butter
• Vegetable broth
• 100 ml milk or cream
• 1 teaspoon cornstarch
• salt and pepper

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Instructions

1. Dice the onion, heat oil or butter in a saucepan and sauté the onions until translucent. Add the minced meat and fry until crumbly. Season with salt and pepper. (Use the salt sparingly as broth is added.) Meanwhile, cut the pointed cabbage into small pieces or strips, wash and then add to the minced meat. Add the caraway seeds and sweat everything for three minutes, then add the broth. The pointed cabbage should not be completely covered with the liquid as it will collapse a lot. Simmer with the lid closed for 15 minutes over medium heat, then cook for another 10 minutes without the lid.
2. Pour off some more broth depending on the amount of liquid or sauce you want. Then add the milk. Stir the cornstarch with a little cold milk until smooth, add to the stew and bring to the boil again. Finally, season with salt and pepper.
3. Serve hot in winter and lukewarm in summer.
4. Good Appetite!