Savoy cabbage stew with a twist

Ingredients for 6 servings:

• 1 savoy cabbage
• ¾ kg potatoes
• ¾ kg minced meat
• 1 cup sour cream
• 1 vegetable onion(s)
• 3 tbsp honey
• 1 liter beef broth or stock
• Teriyaki sauce
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

the green vegetables with teriyaki sauce and honey

Pour oil into a large pot and fry the minced meat until crumbly. Only then add the finely chopped onion. Fry together for five minutes, then deglaze with plenty of teriyaki sauce (to taste), salt, and pepper. Reduce the heat. Cut the savoy cabbage into strips and place them on top of the minced meat. Do not mix, but simmer for 10 minutes. In the meantime, peel and roughly dice the potatoes. Deglaze with stock, pour runny honey over the vegetables, and mix the contents of the pot. Simmer until the vegetables and potatoes are tender. 15 minutes is usually enough. Season to taste, adding salt and pepper if necessary. Stir in the sour cream. Anyone who has reservations about seasoning tough vegetables with honey will be surprised. The honey is a real treat. Fresh savoy cabbage is rarely available in quantities under 1 kg. Therefore, the dish will last for two days, or the leftovers can be frozen. If you prefer this stew in smaller portions, you can divide/reduce the ingredients proportionally.