Summary

Ingredients

• 1 medium white cabbage
• 800 g minced meat, mixed
• 250 g butter, or mararine
• 750 ml broth, (beef or chicken broth)
• 250 ml milk
• 100 grams flour
• 1 tablespoon mustard, medium hot
• 1 pinch (s) nutmeg
• 1 tablespoon parsley, dried, or bunch fresh leaf parsley
• 2 tablespoons oil
• salt and pepper

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Instructions

1. Wash and clean the cabbage and cut into small bite-sized rectangles, remove the hard stalk. Bring salted water to the boil in a large saucepan and cook the cabbage in it for approx. 10-15 minutes until al dente. Meanwhile, fry the minced meat in a pan in oil until crispy brown, set aside. Drain the cabbage in a colander. Leave.
2. Then leave out the butter or margarine (I personally always use margarine) in the cabbage pot, add flour, stir vigorously immediately and pour in some milk, stirring vigorously at all times. At first, stir constantly and pour in the milk and gradually pour in the broth so that the initially formed lumps dissolve again and a smooth roux is created. Again and again, when the sauce thickens, keep pouring in the broth and stir, stir, stir until the sauce has the desired consistency. Simmer for about 10 minutes so that the flour taste evaporates. When the sauce is nice and creamy, season with pepper, salt, a pinch of nutmeg and the mustard. Stir in dried or fresh parsley. Add the minced meat and stir. Then lightly brown the cabbage in portions in the pan and stir into the sauce.
3. Parsley potatoes go well with it.