Summary

Ingredients

• 200 g rice
• 500 g tartare
• 1 pointed cabbage (approx. kg net)
• 250 g mushrooms
• 1 small onion (s)
• 20 g meat broth, rains
• 15 g spice paste (roast paste)
• 1 tablespoon rapeseed oil (if possible Alba oil)
• 1 tablespoon mustard, medium hot
• 1 teaspoon marjoram, dried
• salt and pepper
• 10 g sauce thickener, dark

Print Recipe Pin Recipe

Instructions

1. Wash the rice and add about 375 ml of stock (leave about 1/3 grained stock for the tartare and cabbage) and a little salt to boil at the highest level (put the lid on) and then let it swell at the lowest level. Put aside.
2. Cut the pointed cabbage into narrow strips, wash. Heat a high pan or a saucepan without oil, add the dripping-wet pointed cabbage and cook with a little broth, salt and pepper until al dente. Set the pointed cabbage aside and collect the resulting vegetable stock.
3. Wash the mushrooms and cut into 0.5 cm thick slices. Heat the oil in a high pan and fry the mushrooms until golden brown. Season with salt and pepper. Put aside.
4. Chop the onion into small cubes. Clean the pan, fry the tartare briefly without fat, add the onions, salt and pepper, the remaining granulated stock, marjoram and mustard, continue frying briefly. Now add the mushrooms again, pour in the collected stock and add the roast paste. Let everything boil again briefly. If necessary, add a little more water. Thicken the liquid with the sauce thickener, add rice and cabbage and mix everything together.
5. According to the fat calculator, the entire hunter pan has:
6. Energy: 1812 kcal (= 7586.48 kJ)
7. Fat: 44.434 gr
8. F / kcal: 34.79
9. LC30: 22.07%