Schupfnudel and minced meat pan with cabbage

Ingredients for 4 servings:

• 500 g minced meat
• 500 g Schupfnudeln from the refrigerated section
• 800 g pointed cabbage, approx. 1 head
• 1 m.-large onion(s), red
• 250 ml vegetable stock
• 2 tbsp tomato paste
• 1 tsp salt
• 2 tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 250 g cocktail tomatoes
• 200 g feta cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Pointed cabbage needs space, so use a large pot or skillet. First, heat 1 tablespoon of oil in a pan/pot and fry the potato dumplings according to the package instructions (about 5-10 minutes). When the potato dumplings are golden brown, set them aside and keep them warm. In the meantime, remove the outer leaves from the pointed cabbage and cut it into bite-sized pieces, generously removing the stalks. Finely dice the onions and quarter the small tomatoes. Now take the pan/pot from before, heat 1 tablespoon of oil, and sauté the onions for about 1 minute until translucent, then add the ground beef and fry it on high heat until crumbly. Now you need to lightly salt the ground beef and add the 2 tablespoons of tomato paste, and let it brown briefly. Now stir in the pointed cabbage, sprinkle with 1 teaspoon of salt, and let everything fry for about 5 minutes. Deglaze with the vegetable stock. Stir in the two paprika powders and add the tomatoes. Now simmer for about 10 minutes. Shortly before the end of the cooking time, crumble the feta into the pan. You can now add the potato dumplings to the pan and stir them in, or arrange them neatly on a plate. Tips: If you want the sauce to be creamier, you can also stir in 2 tablespoons of sour cream. You can use white cabbage instead of pointed cabbage; if you like it spicy, add a chili.