Hunter's pan with pointed cabbage

Ingredients for 4 servings:

• 200 g rice
• 500 g tartar
• 1 pointed cabbage (approx. 1 kg net)
• 250 g mushrooms
• 1 small onion(s)
• 20 g meat broth, granulated
• 15 g spice paste (roasting paste)
• 1 tbsp rapeseed oil (if possible Alba oil)
• 1 tbsp mustard, medium hot
• 1 tsp marjoram, dried
• salt and pepper
• 10 g sauce thickener, dark

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

LF 30 (own creation)

Wash the rice and add about 375 ml of stock (reserve about 1/3 of the granulated stock for the tartar and cabbage) and a little salt. Bring to a boil on high (cover) and then reduce the heat to low. Set aside. Wash and cut the pointed cabbage into thin strips. Heat a deep pan or pot without oil, add the dripping wet pointed cabbage, and cook until al dente with a little stock, salt, and pepper. Set the pointed cabbage aside and collect the resulting vegetable stock. Wash the mushrooms and cut them into 0.5 cm thick slices. Heat oil in a deep pan and fry the mushrooms until golden brown. Season with salt and pepper. Set aside. Finely dice the onion. Clean the pan, fry the tartar briefly without fat, add the onions, salt, and pepper, the remaining granulated stock, marjoram, and mustard, and continue frying briefly. Now add the mushrooms back in, pour in the reserved stock, and add the gravy. Let everything simmer briefly. Add a little more water if necessary. Thicken the liquid with the sauce thickener, add the rice and cabbage, and mix everything together. According to the fat calculator, the entire hunter’s pan has: Energy: 1812 kcal (=7586.48 kJ) Fat: 44.434 g F/kcal: 34.79 LF30: 22.07%