Minced meat pan with savoy cabbage

Ingredients for 4 servings:

• 1 kg minced beef
• 1 head of savoy cabbage
• 1 cup of crème fraîche, approx. 150 g
• 200 ml vegetable stock
• 2 tbsp vegetable oil
• some nutmeg, freshly grated
• some salt and pepper
• 2 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Trim the savoy cabbage. Remove the stalks. Remove any tough ribs from the leaves, then cut into bite-sized pieces and wash. In a large pot, sear the minced meat in vegetable oil. Season with salt and pepper and cook for a few more minutes. Add the savoy cabbage to the minced meat in the pot and cook for a few more minutes. Deglaze with the vegetable stock and bring to a boil. Cover the pot and simmer for about 10 minutes, until the savoy cabbage is almost cooked. Add about 3/4 of the crème fraîche to the pot, uncovered, and bring to a boil. Reduce for a few minutes until a creamy sauce forms. Season to taste with nutmeg, lemon juice, pepper, and salt. Serve with the remaining crème fraîche on each plate.