Rural Minced Meat-cabbage Pan

Summary

Ingredients

• 1 kg minced pork
• 1 head white cabbage, weighing about kilo
• 500 g sauerkraut
• 3 onion (s)
• 2 cloves garlic
• 0.5 teaspoon ½ caraway seeds, ground
• 1 tablespoon tomato paste
• 2 teaspoons marjoram
• 0.5 liter ½ broth (strong beef broth)
• 400 g sour cream
• salt and pepper
• Paprika powder
• nutmeg

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Instructions

1. Fry the minced meat with the roughly diced onions, add the not too finely chopped white cabbage and the sauerkraut, finely grate the garlic cloves and add with the salt and spices. After adding the tomato paste, all ingredients are sweated well and then topped up with the beef broth. Cover and simmer for about 30 minutes, stirring often. Finally, fold in the sour cream, let it boil again briefly and season to taste.
2. Rice or potatoes taste best with it.
3. This is best done in a roaster