Savoy cabbage and minced meat stew

Ingredients for 4 servings:

• 1 head of savoy cabbage
• ½ liter of water, approx.
• 350 g minced beef or mixed
• 1 tsp caraway seeds
• Salt or vegetable stock powder
• pepper
• some nutmeg
• ½ cup cream
• 1 onion(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Remove the outer leaves from the savoy cabbage, cut the rest into bite-sized pieces, wash thoroughly, and drain. Finely chop one onion. Sauté the onion in a very large pot with a little sunflower oil and add the minced meat. Fry thoroughly. Then add the washed and drained savoy cabbage. Add the caraway seeds and stir well. When the savoy cabbage has shrunk a little, add about 1/2 liter of water. Stir occasionally. After about 20-30 minutes, the savoy cabbage should be soft; season to taste. Season with salt or vegetable stock and pepper. If you like, add a little nutmeg. Top up with the liquid cream and reduce slightly. Season again. Serve with boiled potatoes.