Summary

Ingredients

• 1 pointed cabbage
• 1 medium vegetable onion (s), cut into cubes
• 500 g minced meat, half and half
• 50 g bacon, diced
• 5 medium potato (s)
• 2 tablespoon olive oil
• 2 tablespoon., Leveled meat stock, instant
• 0.5 teaspoon ½ mustard seeds, ground
• 0.5 teaspoon ½ caraway seeds, ground in a mortar
• 2 cloves garlic, chopped into small cubes
• 1 tablespoon tomato paste
• 0.6 liters water
• Paprika powder, hot
• Pepper, black, freshly ground
• sea-salt

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Instructions

1. Cook the peeled and diced potatoes in salted water until cooked.
2. Fry the diced bacon, onions and minced meat with the olive oil, add the tomato paste and garlic and sweat with them. When the minced meat is browned, add the water and the stock powder and bring to the boil. Add mustard and caraway seeds.
3. Spread the pointed cabbage cut into not too small pieces (remove the stalk beforehand) on the meat and put the lid on the pot. After about 2-3 minutes, set the stove to level 2-3. When the pointed cook has collapsed, add the potatoes and stir well. Season with paprika powder, pepper and, if necessary, a little sea salt. Let simmer for another 10 minutes on a low level
4. A recipe that I copied from my mother several years ago.