Charcoal Stew with Mutton

Cut the mutton or possibly lamb into four thick slices (bones should already be removed by the butcher). Melt the butter in a saucepan and fry the meat slices briefly in it. Season with salt and pepper. Clean the white cabbage head, remove any brown spots and rinse. Then cut the individual leaves into tender strips. Then remove the peel from the potatoes, rinse and cut into slices. Once the slices of meat are browned, stack the finely chopped cabbage and potato slices on top in layers in the cooking pot. Season each layer with salt, pepper and caraway seeds. Pour the beef broth over it. Now cover the stew. Let the stew simmer on low heat for 50 minutes. Then take out the meat. Stir the cabbage and potatoes well and season if necessary. Serve the stew together with the meat.

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