Asian Bolognese with minced meat and pointed cabbage

Ingredients for 4 servings:

• 500 g minced beef, or half/half
• 1 large onion(s)
• 2 garlic cloves
• 1 can tomatoes, chopped
• 200 ml red wine, dry
• ½ tsp ginger powder
• 1 ½ tsp chili flakes
• 100 ml apple juice
• 2 tbsp apple cider vinegar
• 130 g cane sugar
• 200 ml water
• 130 ml soy sauce
• 4 tbsp tomato ketchup
• 1 small pointed cabbage, possibly medium-sized
• Oil for frying
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Lightly fry the meat in a little oil. Finely chop the onion and garlic, add it, and wait until the onion cubes are translucent. Add the red wine and the chopped tomatoes and simmer over medium-low heat. Combine all the remaining ingredients in a bowl, stir to dissolve the sugar, and then add them. Quarter the pointed cabbage, remove the stalk, and cut the quarters into small strips. Add and simmer over medium heat for 20-30 minutes. Season to taste with salt and pepper, if desired. Note: We don’t need any salt or pepper, as the dish is already spicy. Serve with rice or pasta.