Summary

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

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Instructions

1. Peel the potatoes, cut into thin slices and fry briefly in oil.
2. 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.
3. 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.
4. Put everything in a baking dish, spread the mashed potatoes mixed with milk and broth over it, sprinkle with cheese.
5. Bake for 20 minutes in a preheated oven at 200 ° C top / bottom heat.
6. Tip: If you don`t like ready-made puree, you can mash it yourself with 2 freshly boiled potatoes and some hot milk.
7. At WW 5.5 P per person for lean meat.
8. Note: My recipes are geared towards a low-fat diet. All meat, cheese and fat ingredients can be increased to your own taste.