Savoy cabbage stew with beetroot and minced meat

Ingredients for 4 servings:

• 1 small head of savoy cabbage (approx. 800g)
• 1 beetroot (approx. 200g)
• 1 large potato(s) (preferably waxy varieties)
• 1 m.-sized onion(s)
• 300 g minced meat, half and half
• ¼ liter meat broth
• 300 ml milk
• 100 ml sour cream
• 2 tsp caraway seeds
• 3 tsp flour
• 1 clove(s) garlic
• salt and pepper
• marjoram
• Sugar
• Allspice
• Bay leaf
• savory
• rosemary

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Ground all spices or crush them in a mortar. Trim and coarsely chop the savoy cabbage, peel and slice the onion into rings, and peel and dice the beetroot and potatoes. Mix the minced meat with a mixture of the spices (without sugar). Brown the onion in the hot lard, add the diced potatoes, then a layer of savoy cabbage, season with salt and pepper. Crumble half of the minced meat over the savoy cabbage, layer the beetroot on top, spread the bacon over it, cover with the rest of the cabbage, and sprinkle with caraway seeds. Now add the meat broth and continue to simmer over low heat for 15 minutes. Whisk the sour cream with the flour, season to taste with salt, pepper, sugar, and garlic, pour over the stew, and simmer for another 10 minutes. Sprinkle with finely chopped parsley and serve in the pot. The stew is not stirred during cooking.