pointed cabbage and potato pot

Ingredients for 5 servings:

• 1 pointed cabbage
• 7 m.-large potatoes, waxy
• 2 m.-sized carrot(s)
• 1 onion(s)
• 1 ring/s Cabanossi
• 1 liter vegetable broth, approx.
• 2 tbsp tomato paste
• 1 clove(s) garlic
• 2 tbsp oil
• salt and pepper
• ½ tsp caraway seeds, more if desired
• Sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, fast

Halve the pointed cabbage, remove the stalk, and finely slice the cabbage. Peel the carrots and potatoes and cut into bite-sized cubes. Dice the cabbage as well. Peel and finely slice the onion, and finely chop the garlic. Heat 2 tablespoons of oil in a large pot and fry the onions. When soft, fry the cabbage. Add the garlic and tomato paste and fry briefly. Now add the pointed cabbage and sauté until it collapses slightly. Then add the potatoes and carrots and sauté everything over medium heat for about 2-3 minutes. Add enough vegetable stock to lightly cover the potatoes. Simmer with the lid on for about 10-15 minutes, until the potatoes are soft. Season with caraway, salt, and pepper. Serve with a dollop of sour cream.