John Myers
White Cabbage – Carrots – Minced Meat Pan
The perfect white cabbage – carrots – minced meat pan recipe with a picture and simple step-by-step instructions.
White cabbage – carrots – minced meat pan
- 1 White cabbage (small)
- 1 Shallot
- Carrots (leftovers)
- 1 Clove of garlic
- Rapeseed oil to taste
- 500 g Ground beef
- Salt, gourmet pepper, caraway seeds to your taste
- 1 tsp Wheat flour
- 200 ml Beef stock
- 100 ml Cream
- 50 ml White wine
- Parsley
- Peel shallot & clove of garlic, chop finely in a lightning chopper. Clean the small white cabbage, wash it into fine strips or, if you like, plane. Cut the carrots (leftovers) into slices.
- Heat the rapeseed oil in a pan and add the minced beef along with the chopped shallot and garlic pieces. Fry both in it until crumbly. Add white cabbage strips and carrot slices, stir and fry briefly. Season with salt, gourmet pepper & caraway seeds.
- Then sprinkle with the wheat flour, let it simmer briefly and pour on the beef stock & white wine. Then put the lid on and let it simmer for about 5 minutes. Then take two deep plates, pour in and serve immediately.
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