Hearty potato noodle stew

Ingredients for 5 servings:

• 500 g potato dumplings
• some fat for frying
• 1 onion(s)
• 3 garlic cloves
• 500 g minced beef
• 1 can of chopped tomatoes, approx. 400 g each
• 500 ml vegetable stock
• 1 sweet potato(s)
• 1 tbsp tomato paste, approx.
• 350 g mushrooms, fresh
• 1 cup of processed cheese, light, approx. 200 g
• e.g. salt and pepper
• Paprika powder
• curry powder
• oregano
• marjoram
• ½ head of Chinese cabbage, pointed cabbage or white cabbage
• possibly Cremefine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

quick to prepare and adaptable

I used a pan and a saucepan to fry the ingredients more smoothly. However, if you have a good saucepan, you can certainly use it alone. Peel the onion and sweet potato. Finely dice the onion and cut the sweet potato into bite-sized pieces. Cut the mushrooms into quarters or slices, depending on their size. Chop the cabbage. Crush the garlic. Halve the potato dumplings and fry them in a pan until crispy, then set aside. Fry the onion and garlic in the pan until translucent, add the minced meat and fry until crumbly. If you like, you can season to taste at this point. Place the minced meat and onion mixture in a saucepan and add the can of tomatoes and a little of the vegetable stock. I used homemade. Add the sweet potato cubes to the pan and add about 1 tablespoon of tomato paste, stir, and simmer over medium heat. Fry the mushrooms in a pan—I think they taste better this way than just boiled—and then add them to the pot. Add the processed cheese. I always use the light cheese, but you can decide for yourself. Season with the spices and simmer until the sweet potatoes are half cooked. Then add the cabbage and potato dumplings to the pot. Add a little more vegetable stock or Cremefine if desired, season one last time, and simmer until the sweet potatoes are tender. The cabbage should still retain some crunch. A nice slice of onion bread goes best with this, but even on its own, this is a hearty, warm dish. Perfect for fall.