Savoy Cabbage Stew À La Emma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head savoy cabbage
- 1 ½ liter vegetable stock
- 1 vegetable onion (s)
- 7 potato (s), depending on size
- 1 shallot (s)
- 500 g minced meat, mixed
- salt and pepper
- nutmeg
- Butter or margarine
Print Recipe
Pin Recipe Instructions
- Cut out the stalk from the savoy cabbage, separate the leaves, wash and cut into small pieces. Finely dice the vegetable onion and shallot, peel the potatoes and cut into pieces.
- Heat some butter in a large saucepan and fry the drained savoy cabbage leaves in it. Quiet over high heat, but don`t forget to stir.
- Add the vegetable stock and the potatoes and onions. Simmer gently on a low flame. After a good 10 minutes, add the meatballs, which in the meantime have been mixed with the finely diced shallot, seasoned with salt and pepper and shaped into small balls.
- Let the minced meat balls simmer in the savoy cabbage stew for about 15 minutes. Season the hearty stew with pepper, salt and a little nutmeg and serve.
- If you don`t have a shallot, take a normal onion.
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