Minced savoy cabbage pan with potatoes

Name: Minced savoy cabbage pan with potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Carrots; 7-10 Tbsp Salt; 1/2 (approx. 500 g) Head Savoy cabbage; 1-2 TABLESPOONS clarified butter; 375 g mixed minced meat; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 150 g Cream cheese with herbs from Provence; 50 g Whipped cream; 2 stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Carrots
7-10 Tbsp Salt
1/2 (approx. 500 g) Head Savoy cabbage
1-2 TABLESPOONS clarified butter
375 g mixed minced meat
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
150 g Cream cheese with herbs from Provence
50 g Whipped cream
2 stem(s) Parsley

Directions

1
Peel, wash and chop the potatoes and carrots. Cook in boiling salted water for about 7 minutes, then drain. In the meantime, clean, wash and chop the cabbage. Heat lard in a large pan. Fry the minced lard over a high heat for about 5 minutes, turning it over. Season with salt, pepper and tomato paste. Remove from the pan.
2
Fry the savoy cabbage, potatoes and carrots in the frying fat for about 10 minutes while turning. Add minced meat again. Deglaze with 200 ml water. Season again with salt and pepper. Mix cream cheese and cream and fill it as a blob on the pan. Wash and chop the parsley and sprinkle over it