Savoy cabbage and minced meat pan with vegetables

Ingredients for 3 servings:

• ½ savoy cabbage, approx. 500 g
• 3 carrots
• 3 onions
• 2 spring onions
• 1 bell pepper(s), red
• 300 g Thuringian Mett
• 250 ml vegetable stock
• 2 cups of crème fraîche with herbs, light, approx. 150 g each
• 1 tsp, heaped Pul Biber, alternatively chili
• 1 tsp Ras el Hanout
• ½ tsp ginger
• ½ tsp nutmeg
• 100 g cheese, grated
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick cooking, healthy, low-carb

Clean the savoy cabbage and cut into bite-sized pieces. Peel and slice the carrots. Clean the onions and spring onions and slice them into rings. Clean the bell pepper and chop them finely. Brown the minced meat in a high-speed pan and chop it as finely as possible. Once the minced meat is browned, add the onions and cook on high heat. Then add the savoy cabbage, bell peppers, and carrots and roast them. If possible, cover the pan. Simmer until the savoy cabbage begins to shrink. Then pour in the stock and stir in the crème fraîche. Add all the spices except the pepper and season to taste. Simmer until the savoy cabbage has reached the desired firmness (taste occasionally). Shortly before the end of the cooking time, add the spring onions and cheese and let the cheese melt with the lid closed. Serve and sprinkle with freshly ground pepper. For non-low carb eaters, boiled potatoes or spaetzle are a perfect accompaniment.