pointed cabbage and minced meat stew

Ingredients for 4 servings:

• 1 head of pointed cabbage
• 500 g minced beef
• 1 onion(s)
• ½ tsp caraway seeds
• some oil or butter
• vegetable broth
• 100 ml milk or cream
• 1 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick and tasty for every day

Dice the onion, heat oil or butter in a pan, and sauté the onions until translucent. Add the minced meat and fry until crumbly. Season with salt and pepper. (Use the salt sparingly, as you’ll be adding more stock.) Meanwhile, cut the pointed cabbage into small pieces or strips, wash it, and then add it to the minced meat. Add the caraway seeds and sauté everything for three minutes, then add the stock. The pointed cabbage shouldn’t be completely covered with the liquid, as it will shrink considerably. Simmer with the lid on for 15 minutes over medium heat, then cook uncovered for another 10 minutes. Depending on the desired amount of liquid or sauce, drain off a little more stock. Then add the milk. Mix the cornstarch with a little cold milk until smooth, add to the stew, and bring back to a boil. Finally, season with salt and pepper. Serve hot in winter, lukewarm in summer. Enjoy!