John Myers
Ingredients for 4 servings:
- 1 head of savoy cabbage (1.5 – 2.0 kg)
- 500 g minced turkey
- 3 m.-sized onion(s)
- 500 ml vegetable stock
- 100 ml sweet cream (whipping cream)
- Salt
- pepper
- Garlic
- nutmeg
- margarine
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
without potatoes, something different
Cut out the stalk of the savoy cabbage and cut the remaining cabbage into finger-thick strips. The strips should be no longer than 5 cm. Then set the savoy cabbage aside. Now cut the onions into not-too-small cubes. Then fry the turkey mince in a little margarine and add the diced onions so that they sweat nicely. You can season the mince HEAVY DUTY with salt, pepper and garlic, as the savoy cabbage strips will be added next and lightly fried. IMPORTANT: The savoy cabbage strips should not turn dark, just fry them lightly. After a few minutes, pour in 500 ml of vegetable stock and let it almost boil away. When you have 1 cm of water left in the pot, pour in half a cup of cream and let it simmer for another 5 minutes. If this is too thin for your liking, you can thicken it a little with cornstarch. Then season again with salt, pepper, garlic, and nutmeg. This dish is perfect for freezing and, as everyone knows, tastes twice as good reheated. I usually serve it with potatoes or mashed potatoes.
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