Savoy Cabbage Stew with Beetroot and Minced Meat
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Head savoy cabbage, (approx. 800g)
- 1 beetroot, (approx 200g)
- 1 large potato (s), (predominantly waxy variety)
- 1 medium onion (s)
- 300 g minced meat, half and half
- 0.25 liter ¼ meat broth
- 300 ml milk
- 100 ml sour cream
- 2 teaspoons caraway seeds
- 3 teaspoons flour
- 1 clove garlic
- salt and pepper
- marjoram
- sugar
- pimento
- Bay leaf
- Savory
- rosemary
Print Recipe
Pin Recipe Instructions
- All spices ground or pounded in a mortar.
- Clean and roughly cut the savoy cabbage, peel the onion, cut into rings, peel the beetroot and the potato and cut into cubes. Mix the minced meat with a mixture of the spices (without sugar).
- Put the onion in the hot lard, add the diced potato, then a layer of savoy cabbage, salt and pepper. Crumble half of the minced meat on top of the savoy cabbage, layer the beetroot on top, spread the bacon over it and cover everything with the rest of the cabbage and sprinkle with the caraway seeds. Now pour in the meat broth and continue to simmer on low heat for 15 minutes. Whisk the sour cream with the flour, season with salt, pepper, sugar and garlic, pour over the stew and simmer for another 10 minutes. Sprinkle with finely chopped parsley and serve in a saucepan. The stew is not stirred during the cooking time.
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