Recipe with honey

Rapeseed Honey Mince Pan with Savoy Cabbage and Potatoes

The creamy, mild rapeseed honey rounds off the hearty mince pan beautifully, without overpowering the robust savoy cabbage.

⏱ Prep 20 min · Cook/bake time 30 min · Total 50 min · 4 servings

Ingredients

• 600 g waxy potatoes
• 500 g mixed minced meat
• 500 g savoy cabbage
• 2 onions
• 2 cloves of garlic
• 2 tbsp rapeseed honey
• 2 tbsp rapeseed oil
• 200 ml vegetable stock
• 100 g soured cream
• 1 tsp sweet paprika powder
• Salt, pepper, nutmeg

Method

1. Peel the potatoes and cut into small cubes. Finely chop the onions and garlic, and cut the savoy cabbage into strips.
2. Heat the oil in a large pan and fry the mince until crumbly. Add the onions and garlic and fry along with it.
3. Stir in the potato cubes and fry for around 5 minutes. Season with paprika powder.
4. Pour in the stock, add the savoy cabbage, cover with a lid and cook over medium heat for about 20 minutes, until the potatoes are tender.
5. Stir in the soured cream, then stir in the rapeseed honey until it's evenly distributed.
6. Season to taste with salt, pepper and a little nutmeg, then serve immediately.

Nutritional values per serving (approx.): 560 kcal · Fat 34 g · Carbohydrates 35 g · Protein 28 g

Tip: A splash of lemon juice at the end adds a touch of extra freshness to the dish.

Honey used: View rapeseed honey in the shop →

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