Summary

Ingredients

• 1 head savoy cabbage
• 500 g minced meat, Thurinian Mett or similar
• 750 ml water or broth
• 200 ml cream
• 500 ml milk
• 100 g butter, for the roux
• Flour
• salt and pepper

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Instructions

1. First you have to remove the stalk from the cabbage and pre-cook it in a large pot with enough water so that it becomes soft.
2. Heat the butter in a large saucepan and stir in enough flour to make a thick mixture. Then immediately stir in the water or the stock and the cream. The milk is an approximate figure and is used as desired and also stirred in.
3. Cut the cabbage into small pieces. Please do not necessarily use the thick pieces of stems that are still attached to the leaves. Let the cabbage simmer in the sauce so that it becomes even softer.
4. Now the minced meat is fried and also simmered a little in the sauce.
5. Finally season well. This of course depends on whether you have poured water or broth.
6. We served potatoes with it.