Cabbage goulash like mom made it

Ingredients for 4 servings:

• 1 kg pork goulash or beef goulash
• 1 tsp, heaped salt
• 1 tsp, leveled pepper
• 1 tbsp, heaped mustard
• 150 g fat for frying
• 1 onion(s)
• 5 cloves garlic
• 1 head of white cabbage
• 1 m.-sized tomato(s)
• 100 g carrot(s)
• 100 g celery
• 100 g potatoes
• 1 cup of sour cream, approx. 200 g
• 1 tsp chili flakes
• 50 g caraway seeds
• herbs, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the meat into 2 cm pieces and marinate with salt, pepper, and mustard. Heat the fat and fry the meat until golden brown on all sides. Dice the onion and garlic and add them. Meanwhile, cut the cabbage into bite-sized pieces and gradually add it to the pan. Once everything is well browned, deglaze with water as needed. Dice the tomato, carrots, celery, and potatoes and add them to the pan. Cover and simmer on low heat for about 45 minutes. Once the meat is cooked (note that beef and pork have different cooking times), thicken the sauce with the sour cream. Season to taste with chili flakes, caraway seeds, and fresh herbs of your choice. Potatoes go well with this.