Pointed cabbage pan

Name: Pointed cabbage pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 400 g Carrots; 7-10 Tbsp Salt; 800 g Pointed cabbage; 500 g Mushrooms; 1 Onion; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON clarified butter; 200 g Whipped cream; 200 ml Vegetable broth (instant); 1 TABLESPOON sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
400 g Carrots
7-10 Tbsp Salt
800 g Pointed cabbage
500 g Mushrooms
1 Onion
500 g mixed minced meat
1 Egg
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON clarified butter
200 g Whipped cream
200 ml Vegetable broth (instant)
1 TABLESPOON sauce thickener
7-10 Tbsp Parsley

Directions

1
Soak the buns. In the meantime peel and wash the carrots and cut them into small sticks. Cook in boiling salted water for 7 minutes, then drain. Clean, wash and cut the pointed cabbage into pieces.
2
Mushrooms should also be cleaned and washed if necessary. Peel and finely chop the onion. Squeeze the bread roll. Mix minced meat, onion, bread roll and egg. Season with salt and pepper and make it sticky
3
Heat the oil. Fry the meatballs in the oil for about 5 minutes and take them out. Heat the lard in the frying fat. Sauté mushrooms and pointed cabbage in it. Season with salt and pepper. Deglaze with cream and stock, bring to the boil.
4
Add meatballs and carrots, cook for another 5 minutes at medium heat. Add a little sauce thickener, season to taste again. Serve garnished with chopped parsley and parsley bouquet.