pointed cabbage goulash

Ingredients for 3 servings:

• 500 g goulash, mixed
• 150 g carrot(s)
• 250 g pointed cabbage
• 1 onion(s), white
• 2 tbsp crème fraîche
• 500 ml vegetable stock
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp paprika powder
• 3 juniper berries
• 1 tsp oregano, dried
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Peel the carrots and cut into large cubes. Peel and trim the onion, then cut into fine cubes. Trim the cabbage, remove the stalk, and then cut the cabbage into large strips. Clean the goulash and remove any fat and sinew. Heat olive oil in a large pot and sauté the meat, onions, and carrots for about three minutes. Deglaze with the vegetable stock, then stir in the tomato paste, paprika, oregano, pepper, salt, bay leaves, and juniper berries and bring to a boil. Then cover and simmer over low heat for about one hour, stirring occasionally. Add the pointed cabbage to the pot and simmer covered for about another 30 minutes. Serve the pointed cabbage goulash on plates and top each with 1 tablespoon of crème fraîche. Potatoes or pasta go very well with this.