Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Ground Beef with Cabbage and Potato Wedges
- For the potatoes
- 1 kilogram young potatoes
- salt
- 50 milliliters vegetable oil
- 2 Tbsps Pastry flour
- ground paprika (hot and sweet)
- For the ground beef and vegetables
- 1 onion
- 1 garlic clove
- 500 grams Green cabbage
- 3 Tbsps clarified butter
- 250 grams Ground meat
- 50 milliliters white wine
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- For the dip
- 150 grams sour Whipped cream
- 50 grams Natural yogurt
- 50 grams onions
- salt
- 1 splash lemon juice
- 1 pinch sugar
- Curry powder
Preheat the oven to 250 ° C top and bottom heat Preheat.
For the potatoes: peel potatoes and cut into slices. Season with salt, drizzle with oil and place on a lined baking tray. Sprinkle with flour. Bake in preheated oven at 250°C (approximately 475°F) for 20 minutes.
For ground beef and vegetables: peel onion and garlic and chop finely. Rinse cabbage, remove outer leaves, halve and cut out stalk. Cut cabbage leaves into strips. Heat clarified butter in a large pan, add ground beef and cook until crumbly. Add cabagge and cook together briefly. Add white wine and vegetable stock. Season with salt and pepper and simmer, covered, for 30-35 minutes.
For the dip: combine sour cream with yogurt. Peel onion and finely chop 50 grams (approximately 1.5 ounce) and stir into the dip. Season with salt, sugar and curry powder. Drizzle with lemon juice.
After 20 minutes of baking, sprinkle potatoes with paprika and continue baking for 10 more munites or until tender.
Arrange ground beef and cabbage on warmed plates. Serve accompanied by baked potatoes and dip.