Mustard creamed savoy with meatloaf

Name: Mustard creamed savoy with meatloaf
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small savoy cabbage (approx. 1 kg); 3-4 medium-sized carrots; 1 Onion; 1 TABLESPOON Oil; 3-4 (approx. 300 g) thin slices of meatloaf; 1-2 TEASPOONS butter/margarine; 1/2 TEASPOON Caraway seeds; 7-10 Tbsp salt, black pepper; 4 TABLESPOONS sweet grainy mustard; 125 g Schmand/Crème fraîche; 1/2 bunch Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small savoy cabbage (approx. 1 kg)
3-4 medium-sized carrots
1 Onion
1 TABLESPOON Oil
3-4 (approx. 300 g) thin slices of meatloaf
1-2 TEASPOONS butter/margarine
1/2 TEASPOON Caraway seeds
7-10 Tbsp salt, black pepper
4 TABLESPOONS sweet grainy mustard
125 g Schmand/Crème fraîche
1/2 bunch Parsley

Directions

1
Savoy cabbage clean, wash, quarter and cut out the hard stalk. Cut the savoy cabbage quarters into strips. Peel, wash and chop the carrots. Peel and chop the onion
2
Heat the oil in a large ovenproof pan. Cut the meat loaf in half and fry on each side for about 1 minute. Take out
3
Heat the fat in the pan. Steam onion and carrots for about 5 minutes. Add savoy cabbage and sauté for approx. 5 minutes while turning. Season with caraway seeds, salt and pepper. Deglaze with 200 ml water. Let it boil down for 2-3 minutes at high heat
4
Spread the meat loaf over the cabbage. Stir mustard and sour cream until smooth and pour over it. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 5-10 minutes until golden brown. Wash and chop the parsley and sprinkle over it. Serve with boiled potatoes or brown bread