Summary

Ingredients

• 1 piece (s) pointed cabbage
• 150 g ham, or 75 lean bacon cubes
• 1 spring onion (s)
• 2 tablespoon tomato paste
• 1 teaspoon mustard
• 400 g veetable broth
• butter
• 2 teaspoons paprika powder
• 1 teaspoon sugar
• salt
• pepper

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Instructions

1. Wash the pointed cabbage and cut into strips. Cut the ham into pieces and the spring onions. Lightly fry both in a saucepan with a little butter. Add tomato paste and mustard and fry briefly.
2. Put the pointed cabbage in the saucepan, season and sweat slightly until it collapses a little, then pour in the vegetable stock and put a lid on the saucepan. Simmer gently on a low flame for 20-30 minutes, until the cabbage has the desired firmness. Then put it back up and simmer without the lid until the liquid has almost boiled away. Season to taste with a little sugar and salt. The former is particularly important for the delicious taste.
3. Tastes very good with mashed potatoes.
4. The ham can also be left out or replaced with seared minced meat.