Wash the cabbage, quarter it, cut out the stalk and cut the cabbage into pieces. Blanch in boiling salted water for about 3 minutes. Wash, peel and slice the potatoes. Put peas in cold water.
Cut the meat into cubes. Heat the oil in a pan and fry the potatoes for about 15 minutes while turning. Drain the peas on a sieve. Add cabbage, meat, caraway and peas to the pan and fry for another 10 minutes, turning.
Season to taste with salt and pepper. Season crème fraîche with salt and pepper. Serve the cabbage pan with a dash of crème fraiche. Sprinkle the rest of the crème fraiche with chopped parsley and add extra.