The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it.
Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.
Heat butter in a pan and brown meat gently. Put aside.
Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.