Savoy Hack pot
As long as there are all the "winter vegetables", they are processed what the stuff holds. And I love the taste of savoy cabbage in many different ways. Good to prepare this variant for which one needs the following:
For 4 servings:
- 1 Savoy cabbage
- 500 g minced meat mixed
- Oil to fry
- 1 onion
- 2 toes of garlic
- 1/4 L vegetable stock
- 2 bay leaves
- 1 cup of sour cream
- Pepper, salt, nutmeg to taste
Heat the oil in a roasting pan, peeled and chopped onions, also garlic, add minced meat gradually. In the meantime, read savoy cabbage, cut into strips, wash, set aside and drain.
Season well-roasted hack with salt and pepper. Gradually add chopped cabbage leaves to the minced meat mixture in the roasting pan and fry savoy cabbage well so that a hearty roasted aroma of the leaves can develop and take on this color.
Douse with vegetable stock, add the bay leaves and leave to stew for 20 minutes with the lid closed, stirring occasionally.
Finally: Add fresh sour cream and taste to taste with pinch of nutmeg. This fits perfectly with homemade mashed potatoes.