Mediterranean cabbage and minced meat pan

Ingredients for 4 servings:

• 400 g minced beef or lamb, ideally
• 1 small white cabbage
• 150 ml broth
• 1 pack of tomatoes, pureed, approx. 500 g each
• 1 pack of sheep’s cheese, approx. 400 g
• 3 tbsp tomato ketchup
• n. B. Herbs, Italian
• salt and pepper
• Paprika powder
• some olive oil for frying

Instructions

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

lightning fast, also tastes good to children

Cut the cabbage into strips and fry with the minced meat in a little olive oil. Continue frying over medium heat for about 5 minutes, then add the broth, passata, and ketchup. Season the dish with herbs and spices, but be careful not to add too much salt, as the cheese will still impart flavor. Let the cabbage and minced meat pan simmer for about 20 minutes, until the cabbage is soft. Shortly before the end, dice the feta cheese and stir in. Depending on the feta cheese, the cubes will be nice and soft. Serve with a fresh baguette. This is the recipe my mom used to make when we were kids, and we loved it back then, too.