Jaroma cabbage pan with minced meat

Ingredients for 3 servings:

• 50 g bacon, lean, diced
• 400 g minced beef
• 1 tbsp salt
• 1 tbsp pepper
• 600 g white cabbage (Jaroma cabbage)
• 1 onion(s)
• a few stalks of parsley
• some cumin
• 60 g tomatoes, dried, preserved in oil, or fresh tomato pieces
• 100 ml vegetable stock
• 2 tbsp sauce thickener, dark

Instructions

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

Heat a large pan over medium heat. Fry the bacon cubes for a few minutes without adding any fat, then add the minced meat and fry until crumbly, stirring constantly. Season everything with salt and pepper to taste. Halve the jalapeño cabbage, remove the stalk, and cut the cabbage into thin strips. Wash and drain. Any unused cabbage can be used for other purposes or frozen. Peel and dice the onion. Place the sun-dried tomatoes in a sieve, drain, and chop into pieces (wash and dice fresh tomatoes). Wash and chop the parsley. Add everything to the pan with the minced meat and season with salt, pepper, and cumin powder as desired. Pour in the vegetable stock and let everything simmer for another 10 minutes over medium heat. If necessary, add more stock to the pan to thicken the sauce, stir in a dark sauce thickener, and bring to a boil briefly. Serve with rice.