Illes Gratinated Quick Chinese Cabbage or Pointed Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large potatoes
- 1 small Head Chinese cabbage or pointed cabbage
- 1 red pepper (s) or alternatively dried tomatoes
- 250 grams ground beef or lean ground pork
- 2 cloves garlic)
- 1 tablespoon oil
- 0.5 ½ pack mashed potato powder, mixed
- 250 ml vegetable broth, made from granulated broth
- 100 ml milk
- salt and pepper
- Caraway powder
- possibly turmeric
- 1 tablespoon cheese, grated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into thin slices and fry briefly in oil.
- Cut out the panicles of the Chinese cabbage and cut them across into 1 - 2 cm wide strips. Also cut the bell pepper into thin strips. Add everything to the fried potatoes and sizzle gently with the garlic and the other spices for about 5 minutes. Crumble the mince, which has been lightly seasoned to taste, stir and fry again until the mince is seared. Not too long, the vegetables shouldn`t disintegrate.
- In the meantime, cut the green or yellow of the Chinese cabbage into strips and fold them into the baking dish before filling. Do not fry.
- Put everything in a baking dish, spread the mashed potatoes mixed with milk and broth over it, sprinkle with cheese.
- Bake for 20 minutes in a preheated oven at 200 ° C top / bottom heat.
- Tip: If you don`t like ready-made puree, you can mash it yourself with 2 freshly boiled potatoes and some hot milk.
- At WW 5.5 P per person for lean meat.
- Note: My recipes are geared towards a low-fat diet. All meat, cheese and fat ingredients can be increased to your own taste.
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