Summary

Ingredients

• 300 g minced meat, mixed
• 500 ml broth, if necessary more
• 1 m-sized pointed cabbage
• Herbal cream cheese, 1 or 2 cups
• 1 sachet rice

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Instructions

1. Bring the broth to a boil in a large saucepan, reduce the heat and let the mince simmer.
2. Halve the pointed cabbage first, then remove the stalk and cut the cabbage into fine strips. Give the strips to the mince. If the broth is not enough, add up to 250 ml. Not too much or the stew will get very watery. The cabbage collapses a lot, as experience has shown that 125 ml is often enough. Occasionally stir the stew to allow the cabbage to collapse. Put a lid on the saucepan and let everything simmer until the cabbage is soft, which takes about 15-20 minutes.
3. In the meantime, cook the rice.
4. When the cabbage is soft, stir in the cream cheese and let it melt, one or two cups depending on your taste. Then add the rice and season the stew with salt and pepper.
5. Like any stew, it tastes even better when pulled through and is easy to freeze. It also works very well with the appropriate amount of soy shredded meat for a vegetarian variant.