Cabbage Goulash
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium white cabbage
- 500 g minced pork or minced meat
- 1 large onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 egg yolk
- 1 tablespoon caraway seeds
- salt and pepper
- Cayenne pepper
- oil
Print Recipe
Pin Recipe Instructions
- Quarter the cabbage, cut out the stalk and cut the cabbage into square pieces, take apart and wash. Boil the cabbage pieces very briefly in salted water, they must still be firm to the bite.
- Now pour into a sieve - collect the brew - and allow to drain. Then fry in a little oil in a larger pan.
- Mix the minced meat with onions, garlic and egg yolks. Season with salt, pepper, caraway seeds and cayenne pepper (be careful with seasoned minced meat!). Pick pieces from the minced meat and add to the fried cabbage cubes. Stir both now and then so that the fried food can take on a nice brown color. This way the sauce will also be nice and dark later.
- Now deglaze the white cabbage with a cup of the poured off brew. Let it reduce again briefly and then fill up with the rest of the brew to well over half of the roasted meat. If the brew is not enough, simply add warm water.
- Bring to the boil, season with salt, pepper and cayenne pepper and cover and simmer over medium heat for about 10 minutes. It is seldom necessary to thicken the sauce a little at the end.
- Boiled potatoes taste good with it. If there is anything left over, there will be a delicious supper. Simply warm up and serve with bread.
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