Ingredients

• 1 young cabbage (about 1.5-2 kg)
• 300 g homemade/farmhouse white sausage
• 300 g roasted ham (or other cold cuts)
• 300 g white mushrooms
• 2 medium onions
• 2 tablespoons oil
• 2 teaspoons flour
• 2-3 teaspoons tomato paste
• 1 bay leaf, 4 allspice berries, salt, sweet and hot paprika
• 250 ml stock
• fresh dill

Preparation

1. Shred the cabbage and place it in a large pot, then pour over plenty of boiling water; once the cabbage wilts down, drain off all the water and pour over hot stock.
2. Young cabbage cooks quickly, so it's best to prepare the meat in advance — cut the ham into small pieces and the sausage into slices. The sausage can be fried in a skillet beforehand.
3. Also fry the sliced mushrooms in a skillet beforehand, and season with salt and pepper.
4. Likewise, sauté the diced onion in oil until translucent. At the end, add the flour and mix.
5. Add the meat, mushrooms, and onion to the simmering cabbage, along with the tomato paste and seasonings: salt, pepper, allspice, bay leaf, and sweet and hot paprika. Mix and bring to a boil.
6. Once the cabbage is tender, add the chopped dill.