Pointed Cabbage and Mushroom Mince Pan with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g rice
- 400 g minced meat or tartare
- 500 g pointed cabbae
- 250 g mushrooms, fresh
- 1 onion (s)
- 1 tablespoon vegetable stock, instant
- 3 teaspoons oil
- 1 teaspoon, heaped mustard
- 1 teaspoon marjoram, dried
- Paprika powder, noble sweet
- Caraway seed
- salt and pepper
- 2 tablespoon tomato paste
- 2 tablespoon cream cheese, light (if you like)
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Meanwhile, cut the cabbage into strips, the onion into cubes and the mushrooms into bite-sized pieces.
- Fry the minced meat until crumbly without adding any fat, season with salt, pepper and paprika powder and set aside.
- Heat the oil in the minced meat pan and fry the onion cubes until translucent. Add the cabbage and fry well. If the whole thing threatens, pour some water. Next, add the mushrooms to the pan and fry them with them. Now add the minced meat, the vegetable stock and, if necessary, a little more water, mustard, marjoram and tomato paste and season with salt, pepper, paprika and caraway seeds. If you like, you can stir in some cream cheese. But it tastes very good even without it.
- Spread on serving plates and serve with the rice.
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