Quarter the white cabbage, cut out the base of the stalk in a wedge shape, peel off the leaves and cut into diamond-shaped pieces. Peel the carrots with the peeler, halve the large ones lengthways and cut everything diagonally into pieces. Peel, wash and dice the potatoes. Peel the vegetable onion, cut in half, cut into wedges and separate into pieces. Clean and wash the leek, halve lengthways and cut into rings. Clean the celery and cut into small pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a large, tall saucepan, add the minced beef and fry until crumbly. Add the ginger cubes, garlic clove cubes, chili pepper cubes and vegetable onion pieces and sauté them. Add white cabbage pieces, carrot pieces, potato cubes, leek rings and celery pieces. Sear everything briefly while stirring vigorously and deglaze / pour in the beef stock (3 liters). Season with whole caraway (2 teaspoons), salt (2 teaspoons), rubbed thyme (1 teaspoon) and mild curry powder (1 teaspoon). Simmer everything with the lid on for 30 minutes. Finally, season / season with Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp) and sambal oelek (1 tsp). Serve the soup hot in soup bowls garnished with parsley. This is an easy way to shed the pounds