Chinese cabbage and minced meat pan

Ingredients for 4 servings:

• ½ head of Chinese cabbage
• 1 bell pepper(s), yellow
• 1 carrot(s)
• 1 onion(s)
• 250 g minced meat, mixed
• ½ cup sour cream, approx. 100 g
• 300 ml vegetable stock
• Worcestershire sauce
• Sauce thickener
• salt and pepper
• oil

Instructions

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

Finely dice the onion. Cut the cleaned bell pepper into pieces and the Chinese cabbage into strips. Set the thick, white ends of the Chinese cabbage separately. Slice or chop the carrot. Heat the oil in a large pan. Briefly sauté the onion until translucent. Add the minced meat and fry until crumbly. Add the carrots and fry for a few minutes, stirring occasionally. Add the bell peppers and sauté for another minute. Deglaze with the vegetable stock (use more or less stock to taste), season with salt, pepper, and Worcestershire sauce. Simmer for a few minutes until the carrots are softened but still have a good bite. Add the sour cream. Thicken with a sauce thickener. Add the ends of the Chinese cabbage and simmer for about 3-4 minutes. About one minute before serving, add the remaining Chinese cabbage and stir in. Do not boil further; let it simmer for just one more minute. Serve with rice or boiled potatoes.