Minced meat pan with white cabbage

Ingredients for 2 servings:

• ½ head of white cabbage
• 1 tbsp olive oil
• 1 large onion(s)
• 400 g minced meat, mixed, reduced fat
• 250 ml vegetable stock
• 200 ml dry white wine
• 2 tbsp natural yogurt, 1.5%
• salt and pepper
• Parsley or dried garden herbs

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

low-carb

Cut the white cabbage into large cubes, wash it, and drain well. Dice the onion. Heat the oil in a non-stick wok and sauté the onion. Add the white cabbage and fry for about 10 minutes, stirring frequently. Then fold in the crumbled minced meat and mix well. When the minced meat is cooked through, add a little salt and pepper, pour in the vegetable stock and wine, and mix well with two wooden spoons. Simmer for about 2 minutes with the lid closed over medium heat. Add the yogurt and continue cooking with the lid closed, stirring frequently. Season to taste with herbs and spices. We don’t serve it as a side dish, but for non-low-carb eaters, rice or fresh baguette goes very well with it.