White cabbage soup

Ingredients for 4 servings:

• 1 leg of beef
• 650 g white cabbage
• 5 potatoes
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wash and dry the shin. Place the meat in a sufficiently large pot, fill with water, season generously with salt, pepper, and caraway, and bring to a boil. Meanwhile, wash the cabbage and slice it into thin strips. Peel and dice the potatoes. When the meat is cooked, remove it from the pot and add the cabbage and potatoes to the pot; cook until al dente. Remove the meat from the bone, cut into bite-sized pieces, and return it to the soup. Season to taste and serve. I always cook everything in a pressure cooker. Unfortunately, I can’t give a time estimate without a pressure cooker. Editor’s note: Without a pressure cooker, the shin takes about 2 hours, and the cabbage and potatoes about 20 minutes.