Fried savoy cabbage with minced meat and tomatoes

Ingredients for 4 servings:

• 1 savoy cabbage
• 500 g cherry tomatoes
• 600 g minced meat
• some oil
• some sambal oelek
• 1 tbsp, heaped basil
• 400 ml broth
• some Worcestershire sauce
• some olive oil
• Potatoes)
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, separate the leaves from the savoy cabbage. Cut the leaves into small pieces (approx. 4 x 4 cm). Then fry the pieces in batches in a little oil in a large pan. I like the savoy cabbage when it is nice and browned. Season with salt, pepper and a little Worcestershire sauce and set aside. Halve the cherry tomatoes, season with salt, pepper, olive oil and basil (fresh or refrigerated) and set aside. Now fry the mince (I always use 400 g beef and 200 g mixed) and season with salt, pepper and 1 teaspoon of sambal oelek. When the mince has taken on some colour, add the savoy cabbage, tomatoes and stock and simmer gently at a low heat for around 30 minutes. Season again if necessary. Boiled potatoes go best with this.