Add 1 liter of water to the soup meat, add salt, onion peppered with cloves, chopped peppercorns, onion, greens, bay leaf spice and parsley and cook until tender, preferably in a kelomat.
Remove the outer leaves from the pointed cabbage. Loosen each individually, rinse, remove ribs and divide into bite-sized pieces.
In the meantime, roughly dice onions and sauté in clarified butter until translucent. Add pointed cabbage and cook until tender, stirring throughout, 5 minutes. Next, extinguish with the clear soup of the cooked soup meat.
Mix whipping cream with cornstarch (maizena), add to pointed cabbage form and bring to a boil once. Season with salt, freshly ground pepper and caraway. Add a little sugar if necessary. After another 5-8 minutes the pointed cabbage is done.
Serve the soup meat whole or cut into slices.
By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?