Renegade braised cabbage

Ingredients for 1 servings:

• 1,200 g white cabbage
• 500 g minced meat, mixed
• 2 large onions
• 1 liter vegetable broth
• 1 tbsp butter
• 1 tsp sugar
• 5 tbsp, heaped ketchup
• 4 pinches smoked paprika powder
• 2 tbsp, heaped Worcestershire sauce
• 1 cup crème fraîche
• some salt and pepper
• some caraway
• some tomato paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Layered cabbage

Cut the white cabbage into small strips. Chop the onions. Mix the vegetable stock with the ketchup and Worcestershire sauce. Heat the butter in a roasting pan and sauté the finely chopped onions, adding the tomato paste and sugar. When everything is translucent, add the white cabbage and sauté thoroughly. When the cabbage has a nice dark color, add the paprika. Gradually mix in the minced meat and brown. Once the minced meat is cooked through, deglaze the cabbage with the vegetable stock and simmer for 50 minutes. Finally, season with salt, pepper, and caraway seeds and stir in the crème fraîche.