Braised Savoy Cabbage with Minced Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 500 g minced meat, mixed
- 100 g butter
- 750 ml vegetable stock
- 1 onion (s)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Prepare the vegetable stock and heat it in a large saucepan. Dice the onion and clove of garlic. Sear the minced meat in a pan on high heat and, depending on your taste, briefly fry the onion and garlic.
- In the meantime, wash the savoy cabbage, remove the stalk, cut into eighths and cut into narrow strips. As soon as the minced meat is seared, add it to the vegetable stock in the saucepan. Depending on the size of the pan, lightly stew the cut savoy cabbage in portions over medium heat in butter and then add to the saucepan.
- When all the ingredients are in the pot, bring to the boil briefly and then simmer for about 20 minutes on low heat. Depending on the taste, the liquid can be thickened a little.
- Boiled potatoes go best with the dish.
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