Seifertser Minced Meat – Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 minced pork
- 1 head white cabbage (approx. kg)
- 500 g sauerkraut
- 3 onion (s)
- 2 cloves garlic
- 0.5 teaspoon ½ caraway powder
- 1 tablespoon tomato paste
- 2 teaspoons marjoram, rubbed
- 0.5 liter ½ beef broth, strong
- 400 g sour cream
- salt and pepper
- Paprika powder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with the roughly diced onions, add the not too finely chopped white cabbage and the sauerkraut, finely grate the garlic cloves and add with the tomato paste, salt and the spices.
- After adding the tomato paste, all ingredients are sweated well and then topped up with the beef broth. Cover and let simmer for about 30 minutes, stirring often. Don`t let the herb get too soft.
- Finally, fold in the sour cream, let it boil again briefly and season to taste. Great potatoes and a typical Hessian Äbbelwoi go well with it, but you can also enjoy it without a side dish.
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