Krautfleckerl-beetroot-minced pot

Ingredients for 6 servings:

• 1 ½ kg pointed cabbage or white cabbage
• 1 kg minced meat, mixed
• 1 kg beetroot
• 2 onions
• 2 garlic cloves
• 2 cups of sour cream, 200 g each
• some clarified butter
• Caraway seeds
• Paprika powder, sweet
• salt and pepper
• possibly flour or cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple and filling

Peel the onions, garlic, and beets. Caution: Beetroot stains; wear gloves if necessary. Quarter the onions and cut into strips, finely chop the garlic. First, cut the beets into 2 mm thick slices and then into approximately 3 x 2 cm pieces. Cut the cabbage into 2 cm wide strips and then into “Fleckerl” (small pieces) – approximately 3 x 2 cm pieces – wash, and drain. Brown the minced meat in clarified butter until crumbly, add the onions and garlic, and cook briefly. As soon as the onions are translucent, remove the minced meat and onion mixture from the pot. Brown the cabbage in a little clarified butter in the pot until browned. As soon as it collapses, add the beetroot pieces and the minced meat mixture. Simmer the mixture for about 20 minutes, until the beets are al dente. Now add the sour cream and stir in. Season to taste with caraway, paprika, salt, and pepper. If it’s still too runny, simply thicken with flour or cornstarch. The Krautfleckerl can be served as a standalone dish or with boiled potatoes.