Summary

Ingredients

• 1 medium white cabbage (cleaned about .2 - .5kg)
• 900 g potato (s)
• 500 g pork mince, alternatively half and half minced meat
• 50 g lard
• 1 ½ liter vegetable stock
• 2 onion (s), (finely diced)
• 3 cloves garlic, (finely chopped)
• 2 tablespoon, leveled caraway seeds, (freshly ground)
• 1 tablespoon black pepper, freshly ground
• 200 g sour cream, (sour cream)
• salt

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Instructions

1. Remove the outer leaves from the cabbage, quarter the cabbage, remove the stalk, cut the cabbage into thin strips, wash and drain.
2. Peel and wash the potatoes and cut into slices about 5mm thick. Peel and halve the onion and cut into small cubes. Peel garlic and chop finely.
3. Heat the lard in a large saucepan, fry the onion and mince in it, add the garlic, deglaze with 500ml stock and loosen the roast. Add the cabbage and potatoes, pour in the rest of the broth, season with pepper and caraway seeds and simmer for about 45 minutes. Mix everything well, stir in the sour cream and season again with salt and pepper.
4. Visually not a highlight but very tasty, especially when it`s really cold outside. If the amount is too much for you, cut the recipe in half and simply make a delicious coleslaw from the second half of the cabbage. Leftovers can, however, be warmed up or frozen well.