White cabbage pot

Ingredients for 6 servings:

• 1 m.-large white cabbage (cleaned about 1.2 – 1.5 kg)
• 900 g potatoes
• 500 g minced pork, alternatively minced meat half and half
• 50 g lard
• 1 ½ liters vegetable broth
• 2 onions (finely diced)
• 3 cloves garlic (finely chopped)
• 2 tbsp, sautéed caraway seeds (freshly ground)
• 1 tbsp black pepper, freshly ground
• 200 g sour cream (sour cream)
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cap gossip

Remove the outer leaves from the cabbage, quarter the cabbage, remove the stalk, cut the cabbage into thin strips, wash and drain. Peel the potatoes, wash them, and cut them into slices about 5mm thick. Peel the onion, halve them, and cut them into small cubes. Peel and finely chop the garlic. Heat the lard in a large pot, fry the onion and minced meat, add the garlic, deglaze with 500ml stock, and loosen the pan juices. Add the cabbage and potatoes, pour in the remaining stock, season with pepper and caraway seeds, and simmer for about 45 minutes. Mix everything well, stir in the sour cream, and season again with salt and pepper. It may not be a visual highlight, but it’s very tasty, especially when it’s really cold outside. If the amount is too much for you, halve the recipe and simply make a delicious coleslaw from the second half of the cabbage. Leftovers, however, can be easily reheated or frozen.