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🍽️ Wirsing-Hackfleisch-Pfanne with Thyme-Butter-Crumble

702 kcal · 30 min · 4 servings

Wirsing-Hackfleisch-Pfanne with Thyme-Butter-Crumble Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the savoy cabbage and remove the hard core.
  2. 2. If necessary, remove the outer leaves and cut the cabbage into cubes.
  3. 3. Thoroughly wash the cabbage cubes and let them drain.
  4. 4. Halve the onion, peel it, and cut it into fine cubes.
  5. 5. Bring about 5 liters of salted water to a boil in a large pot and cover it.
  6. 6. Heat 2 tablespoons of oil in a separate pot over high heat.
  7. 7. Sear the minced meat in it for about 3 minutes.
  8. 8. Season the meat with 1 to 2 pinches of salt and pepper.
  9. 9. Remove the minced meat from the pot and set it aside.
  10. 10. Do not clean the pot, but continue using it.
  11. 11. Add another 2 tablespoons of oil to the fond in the pot.
  12. 12. Heat the oil again over high heat.
  13. 13. Add the onion cubes and the cabbage to the pot.
  14. 14. Sauté the vegetables, stirring constantly, for about 3 minutes.
  15. 15. Deglaze the vegetables with about 300 milliliters of water.
  16. 16. Season the mixture with salt, pepper, and nutmeg.
  17. 17. Cook the vegetables covered over medium to high heat for about 8 to 10 minutes.
  18. 18. Wash the thyme and shake it dry.
  19. 19. Pluck the thyme leaves from the stems.
  20. 20. Finely chop the thyme leaves.
  21. 21. Heat 2 tablespoons of oil and 3 tablespoons of butter in a pan over medium to high heat.
  22. 22. Toast the breadcrumbs and thyme in it, shaking the pan, for about 2 to 3 minutes until golden brown.
  23. 23. Season the crumbs with 2 to 3 pinches of salt and pepper each.
  24. 24. Set the crumbs aside on a plate.
  25. 25. Cook the penne pasta in the boiling salted water for about 9 to 11 minutes al dente.
  26. 26. Remove one cup of the cooking water and set it aside.
  27. 27. Drain the pasta in a colander.
  28. 28. Add the sour cream and the prepared minced meat to the cabbage.
  29. 29. Stir the pasta into the cabbage mixture.
  30. 30. Season the dish with salt and pepper to taste.
  31. 31. If necessary, add 2 to 3 tablespoons of the reserved cooking water to loosen the mixture.
  32. 32. Serve the savoy cabbage and minced meat pan on deep plates.
  33. 33. Sprinkle the dish with the thyme butter crumbs.
  34. 34. Serve the dish and enjoy your meal!

Nutrition per serving