Pointed cabbage and spinach stew with minced meat

Ingredients for 1 servings:

• 500 g minced meat, mixed
• 50 g lean ham, finely diced
• 1 vegetable onion(s)
• 1 large garlic clove(s)
• 800 g pointed cabbage
• 250 g leaf spinach, frozen
• 750 ml vegetable broth, strong
• 150 g low-fat cream cheese
• 2 tbsp cornstarch for binding
• salt and pepper
• Caraway seeds
• rosemary
• chili powder
• Broth powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Low-carb

Halve the pointed cabbage and remove the stalk. Then cut the cabbage into bite-sized pieces, wash in a sieve, and drain well. Peel and finely chop the onion and garlic clove. Heat a little oil in a pot or very large, high-sided frying pan. Brown the minced meat and ham and season generously with salt and pepper. Add the onion and garlic and sauté until the onion pieces are translucent. Add the pointed cabbage and sauté over medium heat until the liquid has reduced significantly. Then quickly deglaze with the stock. Add the frozen spinach and simmer the dish with the lid on for about 15-20 minutes. Stir occasionally to distribute the spinach and season well. When the time is up, stir in the cream cheese. Dissolve the cornstarch in a little cold water (see package instructions), add to the stew, stir in, and bring to a boil briefly. Season the stew again with salt, pepper, chili and caraway and let it simmer uncovered for another 10 – 15 minutes until the desired consistency is reached.