Cabbage Pan Middle Ages
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Head white cabbage
- 400 g minced meat, mixed
- 250 g sour cream
- 50 ml vegetable stock
- 1 clove garlic
- 1 onion (s)
- oil
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Grate the cabbage and sauté in the vegetable stock in a closed pot. When the cabbage is soft, remove it and keep it warm. Chop the garlic, cut the onion into small cubes. Sauté the garlic and onion in the saucepan in oil. Put the minced meat in the pan and fry it, the minced meat should be chopped up while stirring until it is crumbly.
- Season the minced meat with salt and pepper. Add the cabbage to the minced meat and mix everything together. Add sour cream and season with salt and pepper.
- Serve best with baked potatoes or fresh farmer`s bread. A dark beer (Altbier) or a red wine goes well with it.
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