White cabbage goulash pot

Name: White cabbage goulash pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Onion; 2 Leek sticks (leek); 500 g White cabbage; 400 g waxy potatoes; 1 kg mixed goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 2 TABLESPOONS Tomato paste; 2 TEASPOONS ground caraway; 1,2 l Vegetable broth (instant); 1 collar Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Onion
2 Leek sticks (leek)
500 g White cabbage
400 g waxy potatoes
1 kg mixed goulash
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
2 TABLESPOONS Tomato paste
2 TEASPOONS ground caraway
1,2 l Vegetable broth (instant)
1 collar Thyme

Directions

1
Peel and chop the onion. Clean, wash and cut the leek into large pieces. Clean, wash and cut the white cabbage into bite-sized pieces. Peel, wash and possibly halve the potatoes.
2
Wash the meat and dab dry. Heat clarified butter in a large pot. Brown the meat in portions, season with salt and pepper and remove. Add bay leaf and onion to the frying fat and steam for about 5 minutes.
3
Add meat and tomato paste and mix. Season with salt, pepper and caraway. Deglaze with stock and bring to the boil. Braise at low to medium heat for about 2 hours. Add vegetables and potatoes 20 minutes before the end of cooking time.
4
Meanwhile, wash the thyme, dab dry and pluck the leaves from the stalks. Add the thyme to the goulash just before serving.