Meatloaf on creamed savoy cabbage

Ingredients for 4 servings:

• 6 m.-sized carrot(s) in pieces
• 1 medium-sized onion(s), diced
• 1 m.-large savoy cabbage
• 2 slice(s) Leberkäse (meatloaf), quartered
• 1 tbsp oil
• 2 tbsp margarine
• 4 tbsp coarse-grained mustard
• 125 g cream
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dish for every day

Heat the oil and fry the meatloaf for 1 minute on each side. Remove from the pan. Heat the margarine in a pan and fry the carrots and onions for 5 minutes. Trim and quarter the savoy cabbage, remove the stalks, cut into strips and add to the carrots. Season with salt and pepper. Fry over medium heat for about 5 minutes, turning occasionally, then deglaze with 200 ml water. Simmer for 2-3 minutes. Transfer everything to an ovenproof dish and spread the meatloaf over the vegetables. Mix together the mustard and cream and pour over the vegetables. Bake in a preheated oven at 200 °C (convection oven) for about 5 minutes. Serve sprinkled with chopped parsley. Potatoes such as fried potatoes with spring onions go very well with this.