Cabbage mince pan

Name: Cabbage mince pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2-3 Garlic cloves; 1 kg White cabbage; 2 TABLESPOONS Oil; 750 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1/4 l Vegetable broth (instant); 1/4 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sweet peppers; 250 g Long grain rice; 1/2 bunch Dill; 1 pinch Sugar; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Dill flowers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2-3 Garlic cloves
1 kg White cabbage
2 TABLESPOONS Oil
750 g mixed minced meat
2 TABLESPOONS Tomato paste
1/4 l Vegetable broth (instant)
1/4 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sweet peppers
250 g Long grain rice
1/2 bunch Dill
1 pinch Sugar
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Dill flowers

Directions

1
Peel and chop the onions. Peel and finely chop the garlic. Clean the cabbage, quarter it, cut out the stalk and cut the cabbage into strips. Heat the oil in a casserole. Add the minced meat and fry all around.
2
Add the onions, garlic and cabbage and fry again for about 2 minutes, turning. Stir in tomato paste. Deglaze with stock and tomato juice, season with salt, pepper and paprika and let it stew covered for about 15 minutes.
3
In the meantime, put the rice in plenty of boiling salted water, cover and let it swell for about 20 minutes at low heat. Wash the dill, dab dry and cut finely. Season cabbage pan with salt, pepper, paprika and sugar.
4
Serve the cabbage pan with crème fraîche, dill and, if desired, garnished with dill flowers. Add rice sprinkled with paprika.