Summary

Ingredients

• 1 savoy cabbage, approx. .2 kg
• 500 g potato (s)
• 4 teaspoons oil
• 300 g tartare
• 500 ml meat stock
• 4 tablespoon crème fraîche
• salt and pepper
• nutmeg

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Instructions

1. Cut the savoy cabbage into strips and wash. Peel and wash the potatoes.
2. Heat the oil in a large saucepan and fry the mince until brown. Add the cabbage and potatoes and fry briefly. Mix the broth with the crème fraîche, add. Cook everything for about 15-20 minutes. To taste.
3. Instead of savoy cabbage, it can also be white cabbage.