herb layer
ingredients
- water
- 1 medium cabbage / white or savoy cabbage
- 1 kg chopped - I take there HALF and HALF
- Salt, pepper, caraway
- Garlic (powder or 3 toes-can be more, who wants)
preparation
- Cut the cabbage into small pieces, crumble the minced meat in a large pot, add the herb, season, add about 1/2 L of water and bring to a boil.
- Stir the mixture and simmer on low to medium heat until the herb is tender.
- Possibly. to taste again, I still give grained instant broth.
- It is important that there is still a bit of liquid in the mixture, otherwise it will be too dry.
- The whole thing does not look like cabbage anymore - because overcooked - but SAUGUT tastes good.
- There are potatoes for that. (my grandchildren have baptized the court on GEILE PAMPE, even the smaller eat it)
Good hunger
