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Ingredients (4 servings)
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800 g Weißkraut
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500 g Rinderfaschiertes
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200 g Sauerrahm
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Salz, Pfeffer, Kümmel, Öl
Preparation
- Remove the core from the white cabbage and cut it into fine strips.
- Heat some oil in a large pan and fry the minced beef until crumbly and browned.
- Add the sliced white cabbage, season with salt, pepper, and caraway seeds, and deglaze with a splash of water.
- Cover and simmer over medium heat for about 15 to 20 minutes until the cabbage is tender, then stir in the sour cream at the end.
