Remove half of the cabbage from the stalk and cut the cabbage into thin strips. Peel the onion and cut into small cubes. Peel the potatoes and cut into large pieces.
Heat the oil in a saucepan, fry the onions and minced meat in it and season with paprika. Add the savoy cabbage and fry briefly. Pour in the broth, bring to the boil and add the potatoes. Everything about 20 minutes. Finely chop the herbs of Provence and mix into the stew shortly before the end of the cooking time. Finally stir in 100 grams of sour cream.
Arrange the savory minced meat stew on plates, serve with a dollop of sour cream and sprinkled with chilli.
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