White Cabbage Stew

1 tbsp. clarified butter 1/2 tsp. ground cumin 1 tbsp. soup cubes 6 narrow slices of breakfast bacon 2 tbsp. sunflower seeds

Separate the outer leaves from the white cabbage. Cut the cabbage head into quarters, remove the stem and cut the white cabbage into 1 cm wide strips.

Clean, rinse and chop the greens.

Heat the clarified butter in a saucepan and brown the mince in it.

Season heartily with bell pepper, paprika powder, salt, kreuzkuemmel and granulated clear soup. Add the greens and stir-fry for 3 minutes. Add the peeled tomatoes with the liquid and the white cabbage and cook in a closed pot for about 20 minutes until soft.

Fry the bacon slices in a frying pan and drain on kitchen paper. Fry the sunflower seeds in a small pan.

Season the stew strongly with sugar, salt, juice of one lemon and freshly ground pepper and sprinkle with sunflower seeds and bacon strips.

Serve with long-grain rice.

Our tip: Use bacon with a subtle smoky note!

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