Savoy cabbage pan

Ingredients for 4 servings:

• 1 savoy cabbage
• 3 carrots
• 3 potatoes
• 4 garlic cloves
• 500 g minced meat, mixed
• 1 onion(s)
• 1 crème fraîche
• vegetable broth
• 1 nutmeg
• turmeric
• salt and pepper
• coriander

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean the savoy cabbage and separate the leaves individually. Cut the leaves into strips (any size you like, large, small, etc.). Peel the carrots and potatoes and cut them into the desired size. Finely chop the garlic and onion. Sauté the onions with the garlic, then add the ground beef. Brown the ground beef until it is small and slightly crumbly. Season with pepper and salt (to taste). Then add the savoy cabbage strips and sauté for 2 minutes. Add vegetable stock to taste (depending on whether you prefer a thinner or more liquid broth). Add the carrots and potato pieces and season generously with nutmeg, turmeric, coriander, salt, and pepper (if you like caraway, feel free to add it; it tastes delicious with cabbage or savoy cabbage). Simmer everything until the savoy cabbage strips are edible (some people prefer it firm to the bite, others prefer it cooked through and soft). Taste and season frequently and adjust seasoning to taste. Finish with a little crème fraîche (or without). Tips: Carrots add a delicious aftertaste. Caraway goes well with almost all types of cabbage. Use white cabbage instead of savoy cabbage. It tastes even better the next day after reheating!