Asian pointed cabbage pan

Ingredients for 4 servings:

• 180 g rice (long grain)
• 6 carrots
• 4 spring onions
• 1 head of pointed cabbage
• 300 g minced beef
• 2 tbsp oil
• 8 tbsp sauce (Asian), sweet and sour
• salt and pepper
• 200 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Cook rice in boiling salted water according to the package instructions. Trim, peel, wash, and slice the carrots. Trim, wash, and slice the spring onions into approximately 2 cm long pieces. Trim, wash, quarter, and remove the stalks of the cabbage. Cut the cabbage into strips. Heat oil in a non-stick pan. Fry the minced meat for about 3 minutes, turning occasionally, until crumbly. Season with salt and pepper. Remove from the pan. Fry the prepared vegetables in the oil. Add water. Cover and simmer for about 6 minutes. Return the minced meat to the pan. Season with salt, pepper, and Asian sauce. Stir in the rice and season again.