Summary

Ingredients

• 0.5 ½ head savoy cabbage
• 400 g minced meat
• 1 onion (s)
• 400 g nocchi (1 packae), from the refrierated counter
• 200 ml vegetable stock
• 2 teaspoons mustard
• 100 g sour cream or sour cream
• 100 g processed cheese
• salt and pepper
• pepper
• 1 teaspoon caraway or ground caraway

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Instructions

1. Peel and chop the onion. Wash the savoy cabbage and cut into fine strips.
2. Heat some oil in a large pan and fry the minced meat in it. Add the onion cubes and the savoy cabbage strips and sweat with them. Season with salt, pepper and caraway seeds and stir again and again. Use salt carefully as both the broth and the processed cheese contain salt. Now pour the broth on and put the lid on. Reduce the heat and let simmer gently for about 10 minutes. Stir occasionally.
3. Add the gnocchi and let them warm up. Then stir in the mustard and sour cream. Then add the processed cheese and stir until the cheese has dissolved. If necessary, season to taste again with salt and pepper.