Cabbage stew with minced meat
Time
Preparation time: 20 min.
Cooking or baking time: 30 min.
Total preparation time: 50 min.
I have a great recipe for a delicious stew with cabbage and minced meat. The recipe comes from my East Prussian grandmother, and in turn learned it at boarding school ("Puddingabitur" one called it at that time, when the so-called "higher daughters" after graduation still attended a home economics school.
Not only did you learn the "fine" cuisine, which you did not have to cook yourself later, but also the "poor people food". And that was the cabbage, now at the beginning of the twentieth century.) It can be made with any type of cabbage, including kohlrabi and brussels sprouts.
The recipe is of course modified for "modern" housewives, because instant broth, for example, they had not had at that time. So, enough of the long speech, let's start now.
preparation
- 300 g of minced meat (I usually take beef, it tastes very good with lamb) crumbly.
- Chop two onions, also garlic - if you want - and add 1 red chopped pepper to the hack and fry.
- Remove the hack and vegetable mix from the pot. Fry the prepared cabbage (except brussel sprouts and kohlrabi - which comes in at the same time as the potatoes) - it should be allowed to turn brown, it tastes even better!
- Peel and dice 600 g of potato, sauté. Sweat 2-3 tablespoons of tomato puree, put the minced mix back into the pot and deglaze with 700 ml of water.
- Season vigorously with cumin, rosemary, instant broth, salt, pepper and paprika.
- Simmer for about 30 minutes. Season again, stir in sour cream to taste.
- You can also omit the potatoes in the stew - but then only with 300 ml of water and if necessary bind with a little potato flour and salt or boiled potatoes to serve.
