Indian cabbage stew with soy sauce and ginger

Ingredients for 4 servings:

• 1 head of pointed cabbage, approx. 800 g
• 250 g spaetzle or egg noodles
• 300 g minced beef or lamb
• 2 m.-sized onion(s)
• 3 garlic cloves
• 30 g ginger root, 2 finger-sized pieces
• Soy sauce
• Sunflower oil or rapeseed oil for frying
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

First, dice the onions. Peel the ginger thinly and cut the non-woody part into fine strips; the woody inner part can be cooked with the onion. Cut the cabbage into strips. Peel the garlic cloves and place them in a garlic press. Sauté the onions, ginger, and minced meat in 2-3 tablespoons of oil. Then add the cabbage and sauté. Pour boiling water (about 1.2 liters) over everything, add 3 tablespoons of soy sauce, and cook for about 15 minutes. Then add the egg noodles and cook for another 15 minutes (alternatively, the noodles can be cooked separately). Finally, add the garlic freshly pressed. Season the pot with soy sauce to taste, adding salt if desired. Tip: Soy sauce with mushrooms is particularly delicious. If you like, you can also use more garlic and ginger. Sautéing takes some of the spice out of the ginger. The original dish is made with minced lamb and twice as much garlic.