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Savoy cabbage and minced meat stew

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Ingredients for 2 servings:

  • 250 g savoy cabbage
  • 250 g minced beef
  • 250 g potatoes, floury
  • 1 small onion(s)
  • 1 small garlic clove(s)
  • 400 ml meat broth
  • 1 tbsp clarified butter
  • some paprika powder, sweet
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

perfect autumn dish

Remove the outermost leaves from the savoy cabbage. Separate the remaining leaves from the stalk and cut into pieces. Peel and finely dice the onion and garlic clove. Wash and peel the potatoes and cut into bite-sized cubes. Heat the clarified butter in a large pot. Fry the minced meat for about five minutes, stirring constantly, until crumbly. Add the onions and garlic. Sprinkle with paprika, pour in the stock, and bring to a boil. Add the potatoes and savoy cabbage and season with salt and pepper. Cover and simmer for about 15-20 minutes. Season to taste and enjoy.

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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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