Cut out the pointed cabbage stalk in a wedge shape and cut / assemble the cabbage into pieces. Peel, wash and dice the potatoes. Clean and wash the spring onions and cut into rings. Peel and dice the onion. Clean, wash and dice pointed peppers. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. In a large saucepan, heat butter (1 tbsp) with sunflower oil (1 tbsp) and fry the diced ham in it. Add the diced pointed pepper, diced onion, diced garlic cloves, diced ginger and diced chili peppers and fry with them. Add the spring onion rings and the sliced pointed cabbage and fry with them. Deglaze / pour in the vegetable stock (1.5 liters) and add whole caraway (½ teaspoon), whole cumin (½ teaspoon), mild curry powder (½ teaspoon), sweet paprika (½ teaspoon), coarse sea salt from the mill (3 strong Pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / boil with the lid on for about 25 minutes. In the last 5 minutes stir in the cream (100 ml) and add the ham krakauer (4 pieces). Serve the hearty pointed cabbage stew with a dollop of sour cream and a ham cracker.