Minced white cabbage casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Remove the outer cabbage leaves. Cut the cabbage into quarters, wash and remove the stalk. Cut the cabbage into coarse strips. Peel, wash and slice the carrots. Peel and finely chop the onions. Peel garlic and press it through a garlic press.

2. 2

   Heat the lard in a roaster. Fry the minced meat in it until it is very crumbly. Add garlic and onions and fry briefly. Season with salt and cayenne pepper. Add cabbage and carrots to the minced meat and fry for 2-3 minutes, turning. Season with salt and cayenne pepper. Stir in tomato paste. Deglaze with 3/4 litre water, bring to the boil and stir in the stock. Cover and stew for about 45 minutes. In the meantime, rinse beans on a sieve and let them drip off. Wash sage leaves.

3. 3

   Season with salt and cayenne pepper. Stir in tomato paste. Deglaze with 3/4 litre water, bring to the boil and stir in the stock. Cover and stew for about 45 minutes. In the meantime, rinse beans on a sieve and let them drip off. Wash sage leaves. Add the beans, sage leaves and possibly 1/8 litre of water about 20 minutes before the end of the stewing time and braise everything open to the end. Season again with salt and cayenne pepper

4. 4

   With 6 people:

Nutrition Facts

KCAL
330 kcal

CARBS
16 g

FATS
19 g

PROTEINS
23 g