Pointed cabbage soup with minced meat

Ingredients for 2 servings:

• ½ pointed cabbage
• 1 onion(s)
• 3 potatoes
• 500 ml vegetable stock
• 200 g minced meat
• ½ cup crème fraîche
• some clarified butter
• some caraway
• salt and pepper
• some chili

Instructions

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

Peel the onion and fry it in butter and fat. Chop the cabbage and peel and chop the potatoes. Add 2/3 of the cabbage and the potatoes to the onions, season with salt, pepper, caraway seeds and a little chili, pour in the vegetable stock and bring to a boil. Simmer over low heat for 30 minutes. In the meantime, season the minced meat with salt, pepper and a little caraway seeds and fry it in butter and fat until brown and crumbly. 10 minutes before the end of the cooking time, fry the remaining cabbage in a little butter and fat over medium heat until brown. Once the soup is cooked, remove the heat, puree it finely, stir in the crème fraîche and the minced meat and season to taste. Add the fried cabbage to the soup and serve.