Summary

Ingredients

• 2 tablespoon olive oil
• 2 medium onion (s), possibly less
• 1 medium white cabbage
• 500 g minced meat, mixed
• 1 liter meat broth, chicken or vegetable broth
• 1 tablespoon caraway seeds
• 2 small Can (s) tomato (s), peeled, with liquid
• 1 cup crème fraîche or sour cream

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Instructions

1. Peel the onions and cut into small cubes. Cut open the white cabbage, remove the stalk and cut into fine strips.
2. Put the olive oil in a saucepan, let it get hot and add the onions. Add a handful of white cabbage and let it braise. Gradually add the remaining white cabbage to the pot until it is nice and brown (not black). Add more olive oil if necessary. Crumble the minced meat in the pot and fry it with it. Pour in the broth and bring to the boil briefly. Add the peeled tomatoes as well as the caraway seeds and a little salt (the broth already gives off the seasoning). Cook for 45-60 minutes, until the cabbage is cooked through.
3. Take the saucepan off the hob and stir in the creme fraiche. Season with pepper.
4. After Montignac there are no potatoes to go with it.