pointed cabbage and minced meat pan

Ingredients for 2 servings:

• 250 g minced meat
• ½ head of pointed cabbage
• 5 mushrooms
• 3 tsp, heaped cornstarch
• 275 ml water
• 100 g rice
• 1 tsp oil
• 3 tbsp mustard
• e.g. salt and pepper
• Caraway seeds
• chili
• 1 large onion(s)
• 2 cloves garlic
• 1 tsp, heaped vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

meaty and vegetable

First, prepare the rice in a pot according to the package instructions. Heat the oil in a pan. Dice the onion and garlic. Add both to the hot pan and fry briefly. Then add the minced meat and fry until crumbly. Season to taste. Meanwhile, cut the pointed cabbage and mushrooms into strips. When everything is nice and cooked, add the pointed cabbage and fry for about 5 minutes. Then add the mushrooms and mustard. Mix the stock with the water and cornstarch in a bowl and add to the pan. Now add the cooked rice to the pan. Let everything simmer for about 15 minutes so that the pointed cabbage is nice and cooked through.