Minced pointed cabbage pot

Name: Minced pointed cabbage pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 600 g); 1 Onion; 1 TEASPOON Oil; 200 g Beefsteakhack; 1 package (250 g) QimiQ Sauce Base for sauces and soups; 750 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 600 g)
1 Onion
1 TEASPOON Oil
200 g Beefsteakhack
1 package (250 g) QimiQ Sauce Base for sauces and soups
750 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 Stem(s) Parsley

Directions

1
Cut the pointed cabbage into quarters, remove the stalk, cut the quarters into wide strips. Peel and halve the onion and cut into strips. Heat oil in a coated pan. Fry the minced meat for 4-5 minutes until crumbly.
2
Add cabbage and onions, fry for another 5-8 minutes.
3
Put cabbage mince mix in a pot. Add the QimiQ and stock and simmer for approx. 15 minutes Season to taste with salt, pepper and nutmeg Wash the parsley, shake dry and chop the leaves finely
4
Add the parsley to the soup, puree the soup briefly. Arrange stew in bowls.