Spicy minced lamb and pointed cabbage stew

Ingredients for 2 servings:

• 300 g minced lamb
• 600 g pointed cabbage
• 1 tsp caraway powder
• 1 tbsp marjoram
• 2 tbsp tomato paste
• 1 ½ tbsp mustard, medium hot
• 200 ml meat stock, e.g. from beef
• 1 tsp oil for frying, e.g. coconut oil
• 1 large onion(s)
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low carb, very tasty, quick to prepare

Peel and dice the onion. Finely chop the pointed cabbage and rinse. Add oil to a large casserole dish or deep frying pan. Add the onion and minced meat and fry until cooked through. Mix in the tomato paste and mustard. Pour in the meat stock and the remaining spices. Mix everything well and add the pointed cabbage. Mix again, cover, and simmer gently for 10 minutes. Stir again and simmer uncovered for another 5 minutes. Season to taste and serve. If you don’t want to eat low-carb, you can of course serve it with side dishes, such as mashed potatoes. This recipe will then be enough for 3 people.