For a delicious intoppa we need a delicious vegetable broth. In hot oil fry half of the onions, add the carrots cut into rounds and the celery - dice.

Pour 1.5 liters of water, add roots and vegetables, which have: leeks, a few sprigs of parsley, parsley root, upper cabbage leaves, rosemary, sage, thyme, tomato (optional) or chopped tomatoes, Bay leaf, pepper peas. I often have it all in the freezer, packaged in small bags as a standard soup set. The richer the set, the tastier the soup. The standard minimum set: onion, celery, parsley, carrots, Bay leaf, allspice. Boil vegetables for 25 min. At the end of the decanting through a sieve.

Shred the cabbage. Peel the potatoes and cut into large dice.

In a vegetable broth to cover the cabbage, simmer on medium heat for 20-25 minutes, add the potatoes. Salt and pepper to taste, cover and simmer on medium heat until cooked potatoes.

At this time, in a pan fry 1 onion, cut into small dice, until transparent. Then add the beef. Roast until it will turn brown the meat. Salt, pepper, add at the end to taste.

In the finished eintopf add the fried mince and onions. Warm up all together.

Serve immediately hot!