John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 500 g savoy cabbage
- 2 onions
- 2 tbsp tomato paste
- 1 garlic clove(s)
- 250 ml meat broth
- ½ cup sour cream
- some oil for frying
- Marjoram, dried
- salt and pepper
- nutmeg
- Paprika powder, sweet
- Caraway powder
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes
Dice the onions, press the garlic, and fry both with the minced meat in a large pot with oil. When the minced meat has browned, add the tomato paste and continue frying for a few minutes, stirring vigorously. Cut the savoy cabbage into short strips and add to the minced meat. Continue stirring vigorously, seasoning well with salt and pepper. After a few minutes, add the marjoram and deglaze with the meat stock. Bring to a boil and add the remaining spices. Cover and simmer over low heat for 30 minutes, stirring frequently. Finally, stir in the sour cream, bring back to a boil, and season to taste. Serve with fried potatoes. Savoy cabbage can also be used instead of savoy cabbage. Also tastes good with minced lamb.
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