Peel and dice the onion. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Clean the white cabbage, cut out the stem in a wedge shape and cut everything into medium-sized, square pieces. Clean / remove the celery and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Wash the parsley, shake dry and pluck. Heat sunflower oil (1 tbsp) in a large, tall saucepan and fry the minced beef in it until crumbly. Add onion cubes, ginger cubes, garlic clove cubes and chilli pepper cubes and fry while stirring constantly. Add the celery pieces, paprika diamonds, white cabbage pieces and tomato paste (140 g) and fry / sauté everything, stirring constantly. Deglaze / pour in the beef stock (2 liters) and add / mix in the cherry tomatoes (Dos / 400 g), plucked parsley (40 g), mug of sour cream (200 g) and cooking cream (45 g). Season with whole caraway seeds (2 teaspoons), mild curry powder (1 teaspoon), salt (1 teaspoon), chili oil (1 teaspoon) and sweet soy sauce (1 teaspoon) and simmer with the lid on for about 25 minutes. Serve the hearty white cabbage soup hot With that, the pounds can fall off!