Pointed cabbage stew with minced beef

Ingredients for 10 servings:

• 1 pointed cabbage
• 500 g potatoes
• 500 g carrot(s)
• 500 g celery
• 500 g onion(s)
• 800 g minced beef
• 1 cup of cream
• 1 ½ liters vegetable broth
• salt and pepper
• chili
• nutmeg
• Caraway seeds
• 20 g clarified butter
• 2 tbsp, heaped Ajvar
• 20 g tomato paste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

A filling meal for the winter season.

Peel and dice the potatoes, carrots, and celery. In a large pot, brown the ground beef in clarified butter over high heat. Season generously with pepper. Dice the onions and add them to the ground beef once browned. Add the tomato paste and season with tomato paste, then add the ajvar. Braise briefly and deglaze with the vegetable stock. Add the diced potatoes, carrots, and celery to the pot and simmer over low heat. Season with salt and chili, nutmeg, and caraway seeds to taste. Quarter the pointed cabbage lengthwise, remove the stalk, and chop the cabbage. Once the potatoes and other ingredients are almost tender, add the cabbage to the pot. Add more liquid as needed. Simmer everything for another 15 minutes. Season to taste and finish with a cup of cream. Note: The stew tastes even better reheated. It also freezes well.