Pointed cabbage, minced meat and potato dumplings pan

Ingredients for 4 servings:

• 500 g Schupfnudeln from the refrigerated section
• 400 g minced meat
• 900 g pointed cabbage
• 250 ml vegetable stock
• olive oil
• 1 onion(s)
• 2 tbsp tomato paste
• Paprika powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and fast

First, add a little oil to the largest pan you have and fry the potato dumplings according to the package instructions. In the meantime, peel the onion and chop it into small pieces, remove the outer leaves from the pointed cabbage, halve the cabbage, remove the stalk, and cut the cabbage into bite-sized pieces. Then, prepare the broth. Remove the cooked potato dumplings from the pan and set aside. Add a little more oil to the pan, briefly sauté the onions until translucent, and then fry the minced meat until nicely browned and crumbly. Add the tomato paste and a little salt and stir. Now add the pointed cabbage. This takes up an incredible amount of space at the beginning, so you really should use a very large pan or pot of the same size. Place the pointed cabbage on top of the minced meat, stir it in, and fry for about 3 minutes, stirring constantly. The bottom of the pan should turn brown, the cabbage will noticeably lose volume, and you should now be able to smell it. Then deglaze with the broth and add the paprika. Stir and simmer for about 10 minutes. Stir occasionally until the liquid has almost completely evaporated, but the cabbage still has some bite. Season to taste with salt and pepper. Finally, fold in the potato dumplings, and you’re done. Tip: I also add a little caraway, which is known to increase the digestibility of cabbage. However, this is a matter of taste, so it’s not listed in the ingredients. Enjoy!