Savoy cabbage and minced meat pan with cheese and gnocchi

Ingredients for 3 servings:

• ½ head of savoy cabbage
• 400 g minced meat
• 1 onion(s)
• 400 g gnocchi (1 package), from the refrigerated counter
• 200 ml vegetable stock
• 2 tsp mustard
• 100 g sour cream
• 100 g processed cheese
• salt and pepper
• pepper
• 1 tsp caraway or ground caraway

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and chop the onion. Wash the savoy cabbage and slice it into thin strips. Heat a little oil in a large pan and brown the minced meat. Add the diced onion and the savoy cabbage strips and sauté. Season with salt, pepper, and caraway seeds, stirring frequently. Use salt sparingly, as both the broth and the processed cheese contain salt. Now pour in the broth and cover. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally. Add the gnocchi and let it warm through. Then stir in the mustard and sour cream. Then add the processed cheese and stir until the cheese has dissolved. Season again with salt and pepper, if desired.