Preparation:
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Remove the savoy cabbage leaves, halve the head, remove the stalk, and cut into strips. Wash the savoy cabbage thoroughly.
Peel the potatoes and cut into small cubes. Finely chop the onion and slice the garlic.
Brown the minced meat:
Heat oil in a large pot and brown the minced meat until crumbly.
Add the onions, sauté briefly, and season with salt and pepper.
Tomato paste and savoy cabbage:
Stir in the tomato paste and sauté briefly. Gradually add the savoy cabbage and sauté until it softens slightly.
Potatoes and stock:
Add the potatoes, garlic, and chopped tomatoes to the minced meat. Top up with vegetable stock until everything is covered. Add the bay leaf.
Cooking time:
Bring the stew to a boil and simmer over medium heat for 25–40 minutes, until the potatoes are tender and the savoy cabbage has reached the desired consistency.
Season to taste
with salt and pepper. Add crème fraîche directly to the pot or add 1 tablespoon per serving.
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