Description
Have a weakness for eintopf (thick German soups) for more than 30 years. Collect recipes with new flavors. So when I saw the idea for this recipe online, I immediately decided to do it, but change to your taste. Of course, this dish is difficult to call a classic intoppa. But believe me - it is very fragrant, tasty, nourishing, beautiful. You can apply for lunch or dinner.
Ingredients
-
Figure
100 g
-
Minced meat
300 g
-
Beans
0.5 can
-
Onion
1 piece
-
Cabbage
200 g
-
Tomato sauce
2 Tbsp
-
Vegetable oil
1 Tbsp
-
Mushrooms
100 g
-
Broth
500 ml
-
Salt
1 tsp
-
Parsley
1 tsp
Cooking
In vegetable oil fry the minced meat (I got pork). The stuffing should only be discolored, it is not worth much to fry.
To add to the stuffing diced onion and lightly fry.
Cabbage shinkuem thin strips.
To prepare, take a ceramic pot or pot. You can do a La carte in several pots. The cabbage sprinkle with salt, gently triturated and placed on the bottom of the pot (pots).
Take a pic of "amber" from "Mistral", wash.
Washed rice is put on top of cabbage.
The next layer put the canned beans. In my case, in a spicy tomato sauce. Optionally add more tomato sauce.
Next, put the chopped mushrooms (I have already welded).
Pour all the broth, add salt, sprinkle with dry herbs (I have parsley).
On top put fried with onions minced. Cover with a lid (or foil), put in heated to 220 degree oven, cook 20 minutes. Then cover (foil) remove and bring to readiness for another 20 minutes, until the stuffing browned.
The dish should be quite thick. Served eintopf hot. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.