A quick to prepare dish using (savoy) cabbage & minced meat.
For: 4 servings
- 500 grams minced meat
- 1 savoy cabbage (small)
- 2 teaspoons curry
- 1 teaspoon pepper (or chili (to taste))
- 200 grams crème fraîche
- 300 ml vegetable or meat stock (e.g. from Maggi)
- kitchen herbs
- This is what we shall use ...
- Finely shred the savoy cabbage, chop the onion
- Fry the minced meat for a few minutes in hot oil. Add onions
- Add spices and the savoy cabbage and fry them together for a while
- Add stock (dissolved in hot boiling water) and salt (if necessary) and let it simmer for about 10 minutes
- Stir in crème fraîche and add kitchen herbs and more spices/salt if necessary
- Let it cook for a few minutes until the vegetables are cooked, but not overcooked
Serve with potatoes, potato puree, sweet potatoes, matooke …
Good sour cream is a useable substitute for crème fraîche.
I found this info online …
Self-made creme fraiche:
To make your own creme fraiche 1 tablespoon of buttermilk or sour cream or yogurt.. needs to have active bacterial culture & 1 cup of heavy cream… mix, cover with a paper towel and let stand overnight approx. 9 hrs. on kitchen counter. refrigerate unused portion.
[ http://www.jamieoliver.com/forum/viewtopic.php?id=23712 ]
Crème fraiche is produced by a process similar to that of sour cream. Each processing step requires attention to maintain high viscosity. It can be made at home by adding a small amount of cultured buttermilk or sour cream to heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream. [Wikipedia]
Leaving out crème fraîche / sour cream leads to what can be seen as a variation with a different taste. It just depends on how you flavor it.
I am almost certain common cabbage is also fine.
For some people, using cream makes the sauce taste quite “heavy” and it certainly has many more calories than without.
With the left over sauce, I added soy sauce [from Asian shops] and some white wine and let it cook a little. I liked this variation.