Low-carb gourmet pot with Jaroma cabbage

Ingredients for 4 servings:

• 900 g Jaroma cabbage
• 500 g minced beef
• 250 g red pointed peppers
• 250 g carrot(s)
• 100 g smoked bacon, sliced, without rind
• 1 large onion(s)
• 1 chili pepper(s), green
• 200 g crème fraîche
• 100 g processed cheese (Gouda)
• 2 tbsp vegetable stock powder
• 1 tsp pepper
• 1 tsp salt
• 650 ml water
• a few stalks of flat-leaf parsley
• 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and delicious, very aromatic

Cut the bacon into thin strips and dice the onion. Briefly fry in a deep frying pan or cast-aluminum pot with the oil, then add the minced meat and continue frying. Season with salt and pepper. Coarsely grate or chop the Jaroma cabbage, wash it, and cook it with 650 ml of water and the vegetable stock powder in a separate pot with a lid for about 6-7 minutes. Jaroma cabbage cooks quickly and has hardly any cabbage smell. When it’s ready, drain the cooking water, reserving 250 ml. While it’s cooking, peel and finely grate the carrots, wash the bell peppers, deseed them, and finely slice them. Add the carrots and bell peppers to the minced meat. If both are finely grated or sliced, there’s no need to cook them. The vegetables will then have a slight bite. Now add the Jaroma cabbage and the reserved cooking water to the meat. Finely chop the chili pepper. Stir in the chili pepper, crème fraîche, and processed cheese. Simmer for 1-2 minutes. Wash and finely chop the parsley, and mix in. This gourmet dish serves 4-5 people.