Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 1 clove garlic
- 1 head savoy cabbage (approx. .2 kg) or cabbage your choice
- 500 g minced meat, mixed
- 1 tube tomato paste
- 0.5 liter ½ vegetable stock
- salt and pepper
- 1 pinch (s) sugar
- 4 tablespoon crème fraîche
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Clean the savoy cabbage or cabbage of your choice and cut into bite-sized pieces.
- Heat oil in a pan. Fry the minced meat with onions and garlic until crumbly. Season with salt, pepper and paprika. Add tomato paste and toast briefly. Then add the cabbage and fry for about 2 minutes. Deglaze with vegetable stock and cook covered for about 15 minutes.
- Season the braised cabbage with a pinch of sugar and possibly again with paprika powder, salt and pepper. Serve with crème fraîche.
- This goes well with rice, potatoes or just baguette.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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