Pointed cabbage, mushroom and minced meat pan with rice

Ingredients for 3 servings:

• 100 g rice
• 500 g pointed cabbage
• 1 onion(s)
• 250 g mushrooms
• 400 g minced meat, mixed or tartar
• 3 tsp oil
• 1 tbsp vegetable stock powder
• 1 tsp, heaped mustard
• 1 tsp marjoram, dried
• 2 tbsp tomato paste
• salt and pepper
• Paprika powder, sweet
• Caraway seeds
• 2 tbsp cream cheese, light, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions. Meanwhile, cut the cabbage into strips, the onion into dice, and the mushrooms into bite-sized pieces. Fry the minced meat in a pan without adding any fat until crumbly, season with salt, pepper, and paprika, and set aside. Heat the oil in the pan and sauté the diced onion until translucent. Add the cabbage and fry well. If it starts to stick, add a little water. Then add the mushrooms to the pan and fry. Add the minced meat, vegetable stock, a little more water if needed, mustard, marjoram, and tomato paste, and season with salt, pepper, paprika, and caraway. If you like, you can stir in some cream cheese, but it tastes just fine without it. Divide between portions and serve with the rice.