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Savoy cabbage and minced meat stew

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Ingredients for 4 servings:

  • 500 g minced meat, mixed
  • 500 g potatoes
  • 2 points Savoy cabbage (creamed savoy cabbage, frozen)
  • 1 egg(s)
  • 1 onion(s)
  • e.g. salt and pepper
  • n. B. Nutmeg
  • some oil or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

quick and tasty

Peel and quarter the potatoes, and boil in salted water for about 20 minutes. In the meantime, combine the minced meat with the egg and seasonings. Peel and finely chop the onion, then fry in hot oil or butter (preferably) until translucent. Add the seasoned mince (this works best with a small spoon) and fry. When the mince is no longer golden brown, add the creamed savoy cabbage and bring to a boil briefly, stirring. Add the cooked potato pieces, stir in, and finally season the stew with salt, pepper, and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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