Hakkebøf with Cabbage (Ground Beef Patties)

24 oz (1-1/2 lbs / 720-800 g) ground (minced) beef
Salt and pepper
Vegetable oil for frying cabbage
1 ox heart or savoy cabbage
Little salt
2 Tbsp vegetable oil
Freshly ground black pepper
Little nutmeg

Stir-fried Zucchini:
2 shallots thinly sliced
1 Tbsp olive oil
2 small zucchinis
Grated rind of 1 lemon
Salt and freshly ground pepper
1/2 cup (1 dl) whipping cream (optional)
3 oz (90-100 g) small peas
2-3 spring onions, thinly sliced
Little lemon juice

The vegetables give these beef patties a new flavor and add nutrition to your meal.

Wash and cut cabbage in half. Remove the core and thinly slice the cabbage. Pour boiling water over the cabbage, add a little salt, stir through and leave the cabbage for about 10 minutes. Drain the cabbage. In a heavy skillet, heat the vegetable oil and add the cabbage. Heat through, season with more salt and pepper if necessary.

For the stir-fried zucchini, wash and slice the zucchini and set aside.

Sauté the shallots in a little oil in a heavy skillet or wok until the onions are transparent. Add the zucchini and continue cooking for 2-3 minutes. Season with salt and pepper, grated lemon rind and cream. Cook for 2-3 minutes to reduce the cream, add the lemon juice, add the peas and thinly sliced spring onions. Heat through and serve.

Divide the ground (minced) beef into 4 portions and make 4 good-sized patties out of them. Fry them in a dry skillet or in a little oil, season with salt and pepper and serve with the above vegetables and a good Italian or French Bread.