John Myers
White Cabbage Mince Pan
The perfect white cabbage mince pan recipe with a picture and simple step-by-step instructions.
- 250 g Mixed minced meat
- 1 tbsp Clarified butter
- 1 Onion
- 200 ml Vegetable or meat broth
- 350 g Jaroma cabbage, white cabbage
- 1 Red pepper
- Salt pepper
- 1 tsp Ground caraway seeds
- 100 g Sour cream
- 1 tbsp 8-Kräuter-Mischung, TK-Produkt
- 250 g Potatoes
- Cut the white cabbage into fine strips. Put in a colander, wash and drain. Peel the potatoes and cut into 1 cm cubes. Wash and clean the pepper and cut into fine strips. Peel the onion and cut into fine strips.
- Heat the butter lard in a pan. Fry the minced meat in it until crumbly, add the onion and stir-fry for about 2 minutes. Add the prepared potatoes, deglaze with vegetable or meat stock and simmer for about 10 minutes. Then add the prepared white cabbage, mix in and let it collapse for about 5 minutes with the lid closed. Mix in the peppers and mix everything together well. Season with salt, pepper and ground caraway seeds and simmer for another 5-8 minutes with the lid closed.
- In the meantime, salt and pepper the sour cream. Add the herb mixture and mix everything together well.
- Arrange the white cabbage mince pan on plates and serve garnished with a dollop of sour cream.
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