White cabbage and minced meat pan

Ingredients for 3 servings:

• 1 kg white cabbage
• 500 g minced meat
• 1 cup of cream
• 1 onion(s)
• salt and pepper
• Oil, for frying
• n. B. water
• spice(s) of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick, easy-to-prepare treat

Shred the white cabbage, dice the onions, and lightly fry in a little oil. Add the minced meat and fry until crispy. Add the cabbage little by little (it usually won’t all fit in the pan at once; it will collapse), season with pepper and salt, and fry. Then simmer with the lid closed until soft. If there isn’t enough liquid for simmering, add a little water. Simmer for about 15 to 20 minutes, until the cabbage is soft enough (depending on your taste). Add the cream, bring to a boil briefly, and season with additional spices if desired. This goes well with potatoes prepared in various ways or with bread. However, the pan is also delicious on its own. Tip: Shredded white cabbage freezes well raw. So if you need smaller quantities, simply freeze the leftover cabbage. This can be added to the pan next time without thawing according to the recipe, thus reducing the preparation time.