Spaetzle mince pan with pointed cabbage

Name: Spaetzle mince pan with pointed cabbage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Head pointed cabbage; 2 Onions; 1 Garlic clove; 1 TABLESPOON Oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml Vegetable broth (instant); 1 package (500 g) Egg spaetzle (cooling shelf); 1/2 bunch Chives; 1/2 (125 ml) bottle garlic sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Head pointed cabbage
2 Onions
1 Garlic clove
1 TABLESPOON Oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml Vegetable broth (instant)
1 package (500 g) Egg spaetzle (cooling shelf)
1/2 bunch Chives
1/2 (125 ml) bottle garlic sauce

Directions

1
Clean the cabbage, quarter it and cut out the stalk. Cut the cabbage into pieces. Peel onions and garlic and chop finely. Heat oil in a pan. Fry the minced meat in large pieces.
2
Add onions and garlic and season with salt and pepper. Add the cabbage and fry. Add broth and spaetzle and heat for about 3 minutes. Season to taste with salt and pepper. Wash the chives and cut into fine rolls.
3
Arrange spaetzle mince pan on plates. Add some garlic sauce and sprinkle with chives. Add the rest of the garlic sauce.