Summary

Ingredients

• 1 savoy cabbage
• 500 g minced meat, mixed
• 300 g potato (s)
• 10 g salt
• 1 g pepper, white
• 1 g paprika powder
• 1 teaspoon mustard
• 2 rolls, dry
• 1 liter broth
• 1 pinch (s) nutmeg
• 1 pinch (s) caraway powder
• possibly herbal cream cheese

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Instructions

1. Remove the stalk from the savoy cabbage, cut into small pieces and wash in a sieve. Boil the broth, add the cabbage. Cut the potatoes into large cubes and place them on top of the cabbage.
2. Soak the rolls in water, squeeze out, mix with the minced meat with salt, pepper, paprika and mustard, flatten and place on top of the potatoes. Simmer in a closed pot for half an hour until the potatoes and the minced meat are cooked through. Now skim off excess broth with a ladle and pound everything with a potato masher. Add a little more nutmeg and caraway and the stew is ready. When pounding, I add a mug of herbal cream cheese, but I don`t have to.
3. And as is the case with stews, it tastes even better on the second day than on the first.
4. Also works with Chinese cabbage or white cabbage. Bring the Chinese cabbage to the boil only once in water and drain because of the bitter substances in the Chinese cabbage.