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Hearty Savoy Cabbage and Minced Meat Skillet | Served in 25 Minutes
5
(1)
25 min
Quick
Knuspr-Küche
Herzhafte deutsche Hausmannskost in Rekordzeit: Knackig-zarter Wirsing vereint mit saftig angebratenem Hackfleisch, verfeinert mit cremigem Schmand, Senf und einer feinen Kümmelnote. In nur 25 Minuten fertig auf dem Tisch!
Ingredients
Preparation method
Preparation
Remove the dark outer leaves from the savoy cabbage, cut it into quarters, cut out the core, and slice the leaves into bite-sized strips. Wash the cabbage thoroughly and drain well.
Peel and finely dice the onion and garlic cloves. Wash the fresh parsley, shake dry, and chop finely.
Instructions
Heat the rapeseed oil in a large, deep skillet or Dutch oven over medium-high heat. Add the minced meat and sear vigorously for about 5–6 minutes, breaking it up into crumbles with a spatula.
Chef's tip
Particularly easy to digest: Ground caraway not only provides the typical hearty flavor, but also makes cabbage dishes noticeably easier to digest. If you do not care for whole seeds, ground caraway is the ideal choice!
Perfect for meal prep: The savoy cabbage and minced meat skillet keeps in an airtight container in the refrigerator for up to 2 days, and often tastes even more flavorful when reheated.
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