Hunter`s Cabbage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g savoy cabbae
- 500 g minced meat, mixed
- 1 onion (s)
- 2 tablespoon butter
- 2 tablespoon flour
- 0.5 liter ½ milk
- Oil or butter for frying
- salt and pepper
- Caraway seeds, ground
- curry
- Paprika powder
- Cayenne pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean, finely cut and wash the savoy cabbage. Cook with a little salted water and ground caraway (if you like caraway, you can also use whole). When draining, collect the cooking water and set aside.
- Season the minced meat with salt, pepper, curry, paprika and cayenne, stir in the finely chopped onion and fry everything with a little oil until it is brown.
- In the meantime, melt the butter, sweat the flour and gradually pour in the milk, so that a creamy, light paste is created (you don`t necessarily need half a liter, depending on your taste. Pour the cabbage water over it to create a sauce.
- Add the cabbage to the minced meat, continue to fry together a little, then mix in the light sauce, let it steep a little more.
- Jacket potatoes or boiled potatoes also taste great.
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