Fiefhusen white cabbage goulash

Ingredients for 6 servings:

• 750 g beef goulash, roughly diced
• 2 large onions, diced
• 50 g clarified butter, e.g. Butaris
• 2 tbsp tomato paste
• n. B. Salt and pepper, freshly ground to taste
• 1 head of pointed cabbage or white cabbage (1 kg)
• 1 tbsp paprika powder, rose hot
• ½ liter vegetable stock, or vegetable broth (instant)

Instructions

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

hearty with beef and white cabbage

Cut the goulash into approximately 1 x 1 cm cubes. Peel the onions and dice them into small cubes. Heat the clarified butter in a large pot and fry the goulash until it sticks to the bottom and the meat liquid has completely evaporated. Now add the onions until they are nice and translucent, then add the tomato paste and, after briefly sautéing, deglaze with the vegetable stock and stir thoroughly. Season to taste with sea salt and freshly ground pepper. Simmer for 10 minutes over low heat. Trim and quarter the cabbage. Remove the core and cut into approximately 2 x 2 cm pieces. Stir the cabbage into the meat and continue simmering for about 30 minutes over low heat. Add a little more water if necessary to retain some of the liquid. Finally, season with salt and paprika (to taste) and serve with fresh wheat, metre-long, or flatbread.