Ground Meat and White Cabbage Skillet
Unbeatably cheap, one pot, big portions – everyday cooking at its purest.
Nutrition per serving
551kcal12.6 gCarbs11.1 gSugar33.9 gProtein40 gFat6.8 gFibre
Ingredients
- 500 g mixed minced meat
- 600 g white cabbage
- 100 g onion
- 30 g tomato purée
- 200 g stock
- 15 g olive oil
- 8 g spices
Preparation
- Remove the cabbage core and cut the cabbage into fine strips, dice the onion.
- Brown the ground meat in the olive oil until crumbly, fry the onion with it and season generously with paprika, caraway, salt and pepper.
- Briefly toast the tomato paste, add the cabbage and deglaze with the broth.
- Cover and braise for 15 minutes until the cabbage is soft but still has bite. Season to taste.
Around 12 g of carbs per large serving. Caraway makes the cabbage easier to digest, by the way – old home-cooking wisdom that works.
Unbeatably cheap, one pot, big portions – everyday cooking at its purest.
Ingredients
- 500 g hack_gemischt
- 600 g weisskohl
- 100 g zwiebel
- 30 g tomatenmark
- 200 g bruehe
- 15 g olivenoel
- 8 g gewuerze
Preparation
- Remove the cabbage core and cut the cabbage into fine strips, dice the onion.
- Brown the ground meat in the olive oil until crumbly, fry the onion with it and season generously with paprika, caraway, salt and pepper.
- Briefly toast the tomato paste, add the cabbage and deglaze with the broth.
- Cover and braise for 15 minutes until the cabbage is soft but still has bite. Season to taste.
Around 12 g of carbs per large serving. Caraway makes the cabbage easier to digest, by the way – old home-cooking wisdom that works.