Pointed Cabbage Pan for Small and Large Connoisseurs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 m-sized pointed cabbage
- 1 packet spaetzle, fresh
- 350 g minced meat
- 1 ½ bottles Cremefine
- some broth, instant
- possibly salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Halve or quarter the pointed cabbage and cut into thin strips. Fry the minced meat in a large pan and season with salt and pepper. Add the pointed cabbage and sauté briefly. Then add a little water and let everything simmer for about 10 minutes (preferably with a lid).
- Now I add the spaetzle. If the water has evaporated too much, add a little more. After about 3 minutes I add the Cremefine, taste everything with broth and the meal is ready.
- For our 1 year old daughter, I still puree her part a little.
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