Popped Cabbage Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium white cabbage
- 1 kg minced meat
- garlic
- salt and pepper
- some tomato ketchup
- Caraway seeds, to taste
- 4 tablespoon vegetable oil
- 100 ml water
- sugar
Print Recipe
Pin Recipe Instructions
- Quarter the white cabbage and cut into small patches of approx. 2 cm.
- Heat the oil in a large saucepan and fry the minced meat in it until crumbly.
- Then add the cabbage and water and cook well. Season everything with enough garlic. Add a good shot of tomato ketchup. Season to taste with salt and pepper. Sugar shouldn`t be missing, but not too much!
- Sprinkle in caraway, how much to add is something everyone has to know for themselves. Is a matter of taste.
- Let the whole thing simmer for about 20 minutes over low heat, until the white cabbage still has a little bit of bite. If necessary, a little more water can be added. Stirring occasionally.
- This goes well with mashed potatoes or boiled potatoes.
- TIP: Tastes best when it has gone through overnight and is also very suitable for freezing.
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