Summary

Ingredients

• 1 head savoy cabbage
• 0.5 liter ½ water, approx.
• 350 g minced beef or mixed
• 1 teaspoon caraway seeds
• Salt or vegetable stock powder
• pepper
• some nutmeg
• 0.5 ½ cup cream
• 1 onion (s)

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Instructions

1. Remove the outer leaves from the savoy cabbage, cut the rest into bite-sized pieces, wash well and drain. Cut an onion into small pieces.
2. Sweat the onion in a very large saucepan with a little sunflower oil and add the minced meat. Fry well.
3. Then add the washed and drained savoy cabbage. Add the caraway seeds and stir well, when the savoy cabbage has collapsed a little, add about 1/2 liter of water. Stir every now and then.
4. After approx. 20-30 minutes the savoy cabbage should be soft, taste once. Season with salt or vegetable stock and pepper, if you like, add a little nutmeg.
5. Fill up with the liquid cream and reduce a little. Season again to taste. Serve with boiled potatoes.