Summary

Ingredients

• 500 g minced meat, mixed
• 50 g ham, lean, finely diced
• 1 vegetable onion (s)
• 1 large clove garlic
• 800 g pointed cabbae
• 250 g spinach leaves, frozen
• 750 ml vegetable stock, strong
• 150 g cream cheese, low in fat
• 2 tablespoon cornstarch to thicken
• salt and pepper
• Caraway seed
• rosemary
• Chili powder
• Broth powder

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Instructions

1. Halve the pointed cabbage and remove the stalk. Then cut the cabbage into bite-sized pieces, wash in a colander and drain well. Peel and finely chop the onion and clove of garlic.
2. Heat some oil in a saucepan or very large pan with a high rim. Fry the minced meat and ham and season well with salt and pepper. Add the onion and garlic and sweat until the onion pieces are translucent. Add the pointed cabbage and let it sweat over medium heat until the amount has reduced well. Then quickly deglaze with the broth. Add the frozen spinach and let the dish simmer for approx. 15-20 minutes with the lid closed. Stir every now and then to distribute the spinach and season well.
3. When the time is up, stir in the cream cheese. Dissolve the starch in a little cold water (see instructions on the package), add to the stew, stir in and bring to the boil briefly. Season the stew with salt, pepper, chilli and caraway seeds again and cook for another 10-15 minutes until the desired consistency is achieved.