John Myers
Ingredients for 4 servings:
- 1 head of white cabbage
- 2 small onions
- 300 g low-fat minced meat
- 200 ml vegetable stock
- 300 ml water
- garlic powder
- pepper
- Oil or water for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Remove the dry outer leaves from the white cabbage head and then cut it into quarters. Simply remove the tough stumps from the quarters and cut the white cabbage into bite-sized pieces. Dice the onions. Add a small amount of water or oil, depending on your preference, to a pan and fry the ground beef until crisp, crumbling it as finely as possible. When it starts to stick to the pan, deglaze with a little water. Reduce the heat and fry the onions until translucent. Once the onions are translucent, add the cabbage, depending on how much will fit in the pan, and pour in the vegetable stock. Any other stock will work, too. Let everything simmer. When the vegetable stock has evaporated, add the water a little at a time. But remember, this isn’t meant to turn into a soup, so only use as much as will be evaporated. After about 20 minutes, the cabbage will be nice and soft and can be seasoned with garlic powder and pepper. Nutmeg also works very well and some people like caraway, but you can experiment with what you like best in this dish.
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