Cabbage and mince pot
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Ingredients for 3-4 people ...
... depends on the eagerness of the individuals
- 1 medium head of white cabbage
- 500 g potatoes
- 500 g according to minced meat
- 150 g diced bacon
- 2 onions
- 1 cup of sour cream or sour cream
- 1 glass of white wine
- some tomato paste
- Salt pepper
- grained broth
- plenty of paprika to taste, also caraway (I hate, but there should be people who like that ... ;-))
preparation
- The cabbage is best quartered, free from the stalk and then cut into strips (just under 1/2 cm thick).
- Do not dice the onions and peel the potatoes and cut them into pieces (about the size of tangerine slices, with the mandarins not to be confused with grapefruit!).
- Put the bacon with the onions and the minced meat in a relatively large pot - everything has to fit in - sauté in a little oil, then add the cabbage and potatoes and mix well.
- Deglaze with the wine (who likes it non-alcoholic simply takes Hahnenheimer Spätlese, say water).
- Then tomato paste, salt (be careful, the bacon is already salty, preferably at the end salting again) pepper and plenty of paprika and grained broth (about 1 tbsp) - whoever likes it even caraway - add and mix well again.
- Now cover it and simmer for about 1/2 hour. Stir from time to time and add a little liquid if necessary.
- Just before the end of the cooking time, add the sour cream or the sour cream, stir again (this time a little more careful, otherwise the potatoes will turn into slush) and then bring to the table.
It tastes good if you use cayenne pepper instead of normal pepper, but do not forget about the extinguishing water!
To be honest, it tastes best after the third warm-up. The dish is quite hearty, but just right in this bad weather. And now: Blessed import!
