Cabbage, minced meat, pot
Today we have a recipe for you for a delicious cabbage and minced meat pot from @sandraskochblog. The dish was prepared with the serving pan from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. Strong heat, precise timing, bold flavours and the right tools: With the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That’s quality at professional level, just to your taste. Whether it’s quick searing, intense roasted flavours or a full menu for your guests – every detail is designed to have your back. Often copied, never matched: timeless design made for your kitchen. Professional quality, guaranteed for 15 years.
Enjoy trying it out!
1 h
Total Time
45 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 kilos | White cabbage (alternatively: savoy cabbage, Chinese cabbage, pointed cabbage) |
| 1 kilo | Minced beef (alternatively: minced pork or turkey, or mixed mince) |
| 1 liter of vegetable broth. | |
| 2 finely chopped onions | |
| Salt, pepper, optionally a pinch of caraway | |
| 200 g | Processed cheese |
| 150 g | Crème Fraiche |
| Some chopped parsley | |
| Some oil for frying |
Instructions
Step 1 of 3:
Sauté mince in a little oil, add onions and spices. Remove outer leaves and core from cabbage, chop, and gradually sweat it down, it will shrink a bit.
Step 2 of 3:
Deglaze with vegetable broth and simmer gently with the lid on for approx. 45 minutes until the cabbage is soft.
Step 3 of 3:
Stir in processed cheese, crème fraîche, and chopped parsley, and season again with salt and pepper.
