crumbly pointed cabbage stew

Ingredients for 4 servings:

• 1 kg pointed cabbage
• 550 g potatoes
• 350 g onion(s)
• 200 ml cooking cream, 18% fat
• 1 tsp caraway seeds
• 1 tsp basil, dried
• 1 tbsp extra virgin olive oil
• 150 ml water
• some salt and pepper, freshly ground
• 125 g diced ham
• some freshly chopped parsley as garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

With cream and ham

Peel the onions and dice them not too finely. Peel and dice the potatoes, about 2-3 cm in size. Remove any bad leaves from the pointed cabbage. Halve the cabbage lengthwise and then quarter it. Cut out the stalk. Cut the cabbage into pieces about 2-3 cm in size. Heat the olive oil in a saucepan (do not let it get too hot) and sauté the onions for 3 minutes, stirring frequently. Add the diced ham and sauté for another 2 minutes. Now add the cabbage, potatoes, 1/2 teaspoon salt, caraway seeds, dried basil, water, and cream. Bring to a boil, stir 1-2 times, and cook for about 20-25 minutes. The cabbage should still have some bite. Season the stew with salt and pepper. Serve on plates and garnish with some parsley.