1. Peel the onion and garlic. Quarter the onion and cut it into wedges, then coarsely chop the garlic. Clean the pointed cabbage, quarter it, cut out the core from the base of each piece, and slice the cabbage into strips (not too thin). Remove the bratwurst meat from the casings and break it up coarsely. Set everything aside.

2. Heat some olive oil in a large frying pan or Dutch oven. Add the onion wedges and sauté them for a few minutes until softer and glossy. Next, add the garlic and the broken-up bratwurst meat, and sear everything over high heat for a few minutes, stirring frequently to prevent burning.

3. Once the meat has taken on some color, add the tomato paste, paprika powder, and caraway seeds. Stir to combine and cook for about 1–2 minutes. Add the cabbage strips and cook with the other ingredients for another 2–3 minutes. Deglaze the veggies and meat with the veggie broth. Let everything simmer for about 15–18 minutes over slightly reduced heat.

4. Season with salt and pepper to taste. If there is a lot of liquid remaining, you can thicken it with a little cornstarch. Serve the pointed cabbage dish with some cooked rice, boiled potatoes, or simply some bread.