Core a whole cabbage sauerkraut

One pot - minced meat with croissants

The typical recipe from Switzerland is prepared here in just one pot and results in a complete main course.

Ingredients for 4 servings

600ml Bouillon, vegetables
280ml Bratensauce
500G Minced meat, mixed
380G Hörnli
1Pcclove of garlic
2Tbsp Oil for deep-frying
120G Parmesan, grated
2Tbsp parsley
1prize pepper
1prize salt


  1. For the One pot - minced meat with croissants Quarter, core, peel and dice the sweet apple. Peel and finely chop the onion and clove of garlic.
  2. Now put the onion and garlic cubes in a large saucepan with a little oil and sauté for about 3 minutes. Then add the minced meat and fry for a few minutes until crumbly.
  3. Stir in the croissants and apple cubes and deglaze with the bouillon. Stir in the gravy and bring to the boil. Simmer gently for the next 10–12 minutes until the horns are cooked through.
  4. Then fold in the grated cheese and season with salt, pepper and parsley.