Marita's pointed cabbage stew

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 500 ml broth, more if necessary
• 1 m.-large pointed cabbage
• Herb cream cheese, 1 or 2 cups
• 1 bag of rice

Instructions

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

It’s quick, tastes like winter and not at all like cabbage

Bring the stock to a boil in a large pot, reduce the heat, and let the mince simmer. Halve the pointed cabbage, then remove the stalk and finely slice the cabbage. Add the slices to the mince. If there isn’t enough stock, add up to 250 ml more. Don’t add too much, or the stew will be very watery. The cabbage will shrink quite a bit; experience has shown that 125 ml is often enough. Stir the stew occasionally to allow the cabbage to shrink. Cover the pot and simmer until the cabbage is tender, about 15-20 minutes. Meanwhile, cook the rice. When the cabbage is tender, stir in the cream cheese and melt it, using one or two cups depending on your taste. Then add the rice and season the stew with salt and pepper. Like any stew, it tastes even better when it’s well-simmered and freezes well. It also works very well with a suitable amount of shredded soy for a vegetarian version.