hunter's cabbage

Ingredients for 2 servings:

• 600 g savoy cabbage
• 500 g minced meat, mixed
• 1 onion(s)
• 2 tbsp butter
• 2 tbsp flour
• ½ liter of milk
• Oil or butter for frying
• salt and pepper
• Caraway, ground
• curry
• Paprika powder
• Cayenne pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim, finely chop, and wash the savoy cabbage. Cook in a little salted water and ground caraway (you can use whole caraway if you like). Drain and collect the cooking water and set it aside. Season the minced meat with salt, pepper, curry powder, paprika, and cayenne pepper. Stir in the finely chopped onion, and fry everything in a little oil until crumbly and brown. In the meantime, melt the butter, sweat the flour, and gradually add the milk to form a creamy, light paste (you don’t necessarily need half a liter, depending on your taste). Add the cabbage water to the minced meat and cook until a sauce forms. Add the cabbage to the minced meat, fry together for a while longer, then stir in the light sauce and let it simmer for a while longer. Jacket or boiled potatoes go excellently with this.