Summary

Ingredients

• 0.5 ½ pointed cabbage
• 1 onion (s)
• 3 potato (s)
• 500 ml vegetable stock
• 200 g minced meat
• 0.5 ½ cup crème fraîche
• some clarified butter
• some cumin
• salt and pepper
• some chilli

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Instructions

1. Clean the onion and fry in butter fat. Chop the cabbage and peel and chop the potatoes. Add 2/3 of the cabbage and the potatoes to the onions, season with salt, pepper, caraway seeds and a little chilli, pour in the vegetable stock and bring to the boil. Simmer over a low heat for 30 minutes.
2. In the meantime, season the mince with salt, pepper and a little caraway and fry it in butter fat until brown and crumbly.
3. 10 minutes before the end of the cooking time, brown the remaining cabbage in a little butter fat over medium heat.
4. After the cooking time, remove the soup from the stove, puree it finely, stir in the crème fraîche and the mince and season to taste. Add the fried cabbage to the soup and serve.