Summary

Ingredients

• 0.5 ½ head white cabbage
• 1 medium onion (s)
• 4 potato (s), waxy
• 1 tablespoon, heaped mustard, more French, grainy
• 1 liter vegetable broth
• 1 teaspoon caraway powder
• Paprika powder, noble sweet
• salt and pepper
• 3 tablespoon oil
• 30 ml vegetable cream (vegetable cream cuisine)

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Instructions

1. Remove the outer leaves and the stalk from the white cabbage. Cut the cabbage into strips. Peel the onion and cut into small pieces as desired.
2. Heat the oil in a cast iron saucepan, fry the onion and after a short time add the cabbage. Season with caraway seeds and paprika. When the cabbage has turned a nice color, add the vegetable stock and bring to the boil. Simmer on medium heat.
3. In the meantime, peel and dice the potatoes. After about 20 minutes, add the potatoes to the soup and simmer for another 10-15 minutes. Everything should be soft now. Add the mustard and season with salt and pepper as needed. Finally stir in the cream.