Braised Cabbage with Minced Meat

First, free the head of cabbage from the bad leaves, cut in half, quarter and cut everything crosswise into approx. 1cm wide strips or as everyone likes it best. Peel the onion and garlic and cut into cubes, cut the garlic a little finer.

Put the clarified butter in a casserole and heat, the minced meat, can be pork, beef, veal, lamb, turkey or a mixed version depending on your taste, here it was pork and beef, fry in it crumbly, the onions and garlic Add to the meat in the casserole and let it stew, gradually adding the cabbage and searing the cabbage vigorously while turning several times, gradually adding a little water. Season with salt, pepper, meat stock and the marjoram. Let the cabbage stew until it has reached the right kosestenz and add to the meat in the casserole and let it stew, it should still be slightly bite, or whatever everyone likes best. Tie the sauce a little with a dark sauce thickener or a roux. Boiled potatoes or spaetzle and mashed potatoes and dumplings are ideal as a side dish.