Jaroma Cabbage – Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 white cabbage (Jaroma cabbage)
  • 6 potato (s)
  • 500 g minced meat (minced beef)
  • 1 teaspoon sugar
  • salt
  • Pepper from the grinder
  • 125 ml vegetable stock
  • 100 ml cream
  • 0.5 teaspoon ½ herbs, dried
  • possibly herbs, fresh
  • 1 small chilli pepper (s), red (can be omitted)
Jaroma Cabbage – Pan
Jaroma Cabbage – Pan

Instructions

  1. Clean, quarter and finely chop the cabbage. Put some olive oil in a large pan, add sugar and caramelize the cabbage in it. Add the potatoes and fry them well briefly.
  2. Now add the minced meat and the spices and fry everything well. Add the vegetable stock and cook for about 10 minutes with the lid closed. Finally add the cream. Season the dish to taste and serve.
  3. I prepared the dish in a wok. Tastes very tasty and is a quick dish. Leftovers are easy to freeze.
  4. Jaroma cabbage doesn`t overcook quickly, so it stays firm to the bite. The typical cabbage smell is absent, which I found very pleasant.

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