Red Cabbage Casserole with Ground Beef and Mashed Potatoes
Ingredients — 4 Servings
- 800 g Red cabbage
- 1 Onion
- 1 Apple
- 1 tbsp Rapeseed oil
- 5 tbsp Apple cider vinegar
- 300 ml Vegetable broth
- 50 ml Fruit juice
- 1 Bay leaf
- 2 Cloves
- Pepper
- 1 tsp Sugar
- Salt
- 1 kg Potatoes
- 100 ml Milk (1.5% fat)
- Freshly grated Nutmeg
- 200 g Lean ground beef
- 1 tsp Mustard
- 3 tbsp Chopped hazelnuts
Instructions
- 1
Shred or slice red cabbage into fine strips. (Alternatively, use ready-made red cabbage from a jar or frozen. Just heat briefly.) Peel and finely dice the onion. Wash the apple, core it, and grate it roughly.
- 2
Heat oil in a large pot. Sauté the onions for about 2 minutes until translucent. Add the red cabbage and apple, briefly fry, and then deglaze with vinegar. Add vegetable broth, fruit juice, bay leaf, and cloves, then lightly pepper everything. Place the lid on and let the red cabbage simmer on low to medium heat for one hour.
- 3
For the mashed potatoes: Peel the potatoes, cut them into large pieces, and cook in lightly salted water for about 25 minutes until soft.
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