Summary

Ingredients

• 0.5 ½ head white cabbage
• 1 large carrot
• 1 onion (s)
• 1 chilli
• 1 tablespoon coconut oil, or whatever you like
• 1 tablespoon tomato paste
• 250 ml vegetable stock
• 1 teaspoon caraway seeds
• salt and pepper

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Instructions

1. Wash the chilli and, if necessary, remove the seeds, if you want it less spicy and dice it finely. Finely dice the onion as well. Peel the carrot and shred it in a multi-chopper or coarsely grate it on a grater. Remove the outer leaves and the stalk from the white cabbage, cut half the head into eighths and cut the eighths into pieces approx. 1 cm wide.
2. Heat the oil in a saucepan and sauté the onion and chilli cubes in it. Add tomato paste and heat for about a minute while stirring. Then add the carrot strips, stir everything well and deglaze with the stock. Stir in the spices and finally the white cabbage pieces. Let everything simmer on a low level for approx. 15-20 minutes with the lid closed.
3. Goes well with potatoes.
4. Tip: If you don`t like it spicy, you can use half a paprika instead of chilli.