Lazy cabbage rolls (Faule Kohlrouladen)

Everything you love about German stuffed cabbage, without the rolling: white cabbage, mince, caraway and tomato braised in one pan, with a dollop of soured cream and boiled potatoes.

Instructions

1. Peel and boil the potatoes for 20 minutes. Core and shred the cabbage, grate the carrots and dice the onion.

2. Brown the mince in the oil, breaking it up, then briefly fry the onion, garlic, tomato paste and paprika.

3. Add the cabbage, carrots, caraway, marjoram and stock, cover and braise for 20–25 minutes until the cabbage is soft, stirring now and then.

4. Season and serve with a spoonful of soured cream, parsley and the potatoes.

Chef's tips

• The cabbage shrinks a lot as it cooks, so the big pile is right.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.