Slice the white cabbage, dice the onions and fry lightly in a little oil. Add the mince and fry until crispy. Gradually add the cabbage (not everything usually fits into the pan, collapses), season with salt and pepper and fry. Then stew until soft with the lid closed. If there is not enough liquid to stew, add a little water. Stew for about 15 to 20 minutes until the cabbage has become soft enough (depending on taste). Add the cream, bring to the boil briefly, season with additional spices if desired.
Potatoes in various ways of preparation or bread also taste good. However, the pan can also be enjoyed without a side dish.
Tip:
Planed white cabbage is easy to freeze raw. So if smaller amounts are needed, simply freeze the rest of the cabbage. This can be added to the pan the next time without first defrosting according to the recipe, thus shortening the preparation time.
Ingredients
Print Recipe
Pin Recipe