Winter Savoy Cabbage Mince Skillet with Potatoes and Cream
A hearty one-pan dish of ground meat, savoy cabbage and potatoes, finished with a creamy cream sauce. It is ready in a single pan and is perfect for the cold season.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 250 g Mixed ground meat
- 400 g Waxy potatoes
- 300 g Savoy cabbage
- 1 pc Onion
- 1 pc Garlic clove
- 100 ml Cream
- 100 ml Water
- 1 tsp Sweet paprika powder
- 1 tbsp Cooking oil
- Salt
- Black pepper
- Nutmeg
Method
- Peel the potatoes and cut them into roughly 1 cm cubes. Clean the savoy cabbage, remove the core and cut the leaves into coarse strips. Finely dice the onion and garlic.
- Heat the oil in a large pan. Fry the potato cubes over medium heat for 5 minutes, then deglaze with 100 ml water, salt and cook covered for about 8 minutes until almost tender.
- Remove the lid, add the ground meat and fry, stirring, until crumbly and evenly browned. Add the onion and garlic and fry along for 2 minutes.
- Stir in the savoy cabbage and sweat for 3 minutes until it wilts slightly. Season with paprika powder, salt, pepper and nutmeg.
- Pour in the cream, bring everything briefly to a boil and let it reduce for 2 minutes. Taste before serving and serve hot.