1/2 cabbage
olive oil
600 ml meat stock
300 ml cream
200 g ham, cut into pieces
2 tablespoons chives
salt
pepper
caraway
cumin

Clean the cabbage and remove the stalk. Cut the leaves into small pieces. Heat the oil in a pan and saute the cabbage. Pour the stock. Make a purée and add the cream. Allow to cook gently and season with the spices. Serve with the ham and the chives.