Clean the savoy cabbage and cut into strips. Peel, wash and cut the potatoes and carrots into pieces.

Heat the oil in a large saucepan. Fry the vegetables in it for about 5 minutes. Season with salt and pepper, add caraway seeds and deglaze with vegetable stock. Let everything cook for about 20 minutes.

Shape the minced meat into small balls. Heat some oil in a pan and fry the balls in it. Then add to the stew. Wash the parsley, shake dry, chop finely and sprinkle over it.