krümeltigers savoy cabbage pan with minced meat

Ingredients for 2 servings:

• 300 g minced meat, lean, beef, lamb, pork or turkey
• 500 g savoy cabbage, fresh
• 1 large onion(s)
• 2 cloves garlic
• 4 tbsp puree, pepper-tomato, alternatively Ajvar
• 100 ml water
• 1 tbsp olive oil
• some caraway seeds, freshly ground
• some herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

SIS Dinner

Peel and dice the onion and garlic. Remove the stalk from the savoy cabbage and chop it not too finely. Heat the olive oil in a large pan and brown the minced meat thoroughly. Add the onion and garlic and continue to sauté. Now add the water, the bell pepper and tomato puree (you can find the recipe in my recipes) or the ajvar, and the cabbage to the pan. Add caraway seeds to taste and a little herb salt for seasoning. Bring to a boil and simmer gently over low heat with the lid closed for about 15 minutes. The cabbage shouldn’t get too soft. Season to taste with herb salt and pepper.