Savoy Cabbage Mince Stew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 0.5 liter ½ water, approx.
- 350 g minced beef or mixed
- 1 teaspoon caraway seeds
- Salt or vegetable stock powder
- pepper
- some nutmeg
- 0.5 ½ cup cream
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the savoy cabbage, cut the rest into bite-sized pieces, wash well and drain. Cut an onion into small pieces.
- Sweat the onion in a very large saucepan with a little sunflower oil and add the minced meat. Fry well.
- Then add the washed and drained savoy cabbage. Add the caraway seeds and stir well, when the savoy cabbage has collapsed a little, add about 1/2 liter of water. Stir every now and then.
- After approx. 20-30 minutes the savoy cabbage should be soft, taste once. Season with salt or vegetable stock and pepper, if you like, add a little nutmeg.
- Fill up with the liquid cream and reduce a little. Season again to taste. Serve with boiled potatoes.
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