Cabbage Mince Pan
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 2 cloves garlic)
- 1 medium white cabbage
- 2 tablespoons oil
- 750 g minced meat, mixed
- 2 tablespoon tomato paste
- 0.25 liter ¼ tomato juice
- 1 tablespoon vegetable stock, grained
- Salt and pepper, black
- Paprika powder, noble sweet
- 250 g rice (lon rain rice)
- 0.5 ½ bunch dill
- 1 pinch (s) sugar
- 6 teaspoons crème fraîche or sour cream
- possibly dill (flowers) for garnish
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Peel the garlic and chop in to fine slithers. Clean the cabbage, quarter it, cut out the stalk and cut the cabbage into strips.
- Heat the oil in a casserole and fry the mince in it until crumbly. Add the onions, garlic and cabbage and fry for about 2 minutes, turning. Stir in tomato paste. Deglaze the cabbage pan with 1/4 l water and the tomato juice, stir in the broth. Season with salt, pepper and paprika. Cover and let simmer for about 15 minutes.
- In the meantime, cover the rice in plenty of boiling salted water and soak over low heat for about 20 minutes. Wash and finely chop the dill.
- Season the cabbage pan with salt, pepper, paprika and sugar. Stir in a dollop of crème fraîche and the dill and garnish with dill flowers. Sprinkle the rice with paprika and serve with it. Serve the rest of the crème fraîche at the table.
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