Brown the meat hot, fry the onions. Season everything racy, pull out of the cooking pot. Brown white cabbage in the same cooking pot, let it brown just right (not black). Keep stirring for half an hour.
Add onions and meat, then brown sauce. Add a little tap water and season a tiny bit. All together, gently simmer and reduce. Always stir well. Braising time about 40 min.
Note: If you don’t like sheep meat, you can cook it with pork meat only. Hafechabis tastes even more polished when warmed up a day later.
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