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Hearty Red Cabbage and Minced Meat Skillet | Served in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Saftig angebratenes Hackfleisch trifft auf feine Rotkohlstreifen, fruchtige Apfelspalten und eine cremige Schmand-Sauce: Dieser wärmende Herbst-Klassiker der deutschen Hausmannskost steht in nur 25 Minuten dampfend auf dem Tisch.
Ingredients
Preparation method
Clean the red cabbage, remove the core, and cut or shred the cabbage into fine strips. Core the apple and cut it into small wedges or cubes. Finely chop the red onion and garlic. Wash the parsley, shake dry, and roughly chop.
Heat the rapeseed oil in a large, deep skillet or roasting pan. Add the mixed minced meat and fry over high heat for about 5 minutes until crumbly and golden brown. Add the onion and garlic and sauté for 2 minutes until translucent.
Add the red cabbage strips and apple pieces to the pan and fry while stirring for about 3 minutes. Season with ground caraway, table salt, and black pepper. Deglaze with the vegetable broth, cover with the lid, and let everything braise over medium heat for about 10 to 12 minutes until the red cabbage is cooked through but still pleasantly al dente.
Chef's tip
As a traditional side dish, golden-brown fried potatoes, boiled potatoes, or crusty farmhouse bread pair perfectly.
For a delicate tart-sweet note, 1 tablespoon of wild lingonberries can be stirred in while frying the apples.
30 min
Under an hour
