John Myers
Contents
show
Cabbage Mince Vegetable Pan
The perfect cabbage mince vegetable pan recipe with a picture and simple step-by-step instructions.
- 0,5 head Fresh white cabbage
- 3 piece Onions, great
- 400 g Ground beef
- 200 ml Wine or vegetable stock to deglaze
- 200 g Brussels sprouts
- 2 piece Red peppers
- 1 hand Cherry tomatoes
- 3 El Tomato paste
- Salt, pepper, diced garlic, paprika, caraway seeds, herbs to taste
- Oil for frying, e.g. sunflower oil
Prepare and snip
- I always start cutting vegetables myself, that takes the longest and you can concentrate better on the cooking process. For people who are faster than chipping, it works by the way;) First, the onions are peeled and cut into cubes. They don’t need to be too small, they are first fried and then they burn too quickly. Then cut the white cabbage into fine strips or cubes (as you like it, I like the strips myself) and set aside for the time being. The Brussels sprouts are cleaned and quartered. Then the Brussels sprouts are briefly blanched in boiling water and poured off. (Rose boiled water can also be used to deglaze, but you don’t need everything. Halve cherry tomatoes lengthways and cut peppers into strips.
Now into the pan
- I like to use my wok for roasting, but a roasting pan or a nice large pan will also work. You will notice that it is a very nice amount, don’t be frightened. Or you reduce the amount right away and cook rice or potatoes too 🙂 First fry the onions in a little oil until translucent, if you like, you can add caraway seeds, the great aroma comes out great when frying, then fry the white cabbage in and thoroughly. Put the paprika in and fry with it. The cabbage sags nicely and you have room for the minced meat. Now sprinkle the minced meat over it and fold in nicely. Turn everything over and over again. When the minced meat is done, add the tomatoes and Brussels sprouts and fry them with them. The garlic is finely diced or pressed. Take as much as you like or leave it out;) I used a lot of garlic, I just love that stuff. Deglaze with wine or broth. Pour in tomato paste, stir in until everything is nicely distributed. And finally, season everything with salt, pepper, paprika, herbs and nutmeg.
Tips and suggestions
- The pan has been made to my and my friend’s taste. You can also omit Brussels sprouts, use carrots, add corn, omit tomato pulp, and so on and so forth. Use the recipe as an inspiration to really go out. The rest of the cabbage can be made into soup, or you can throw it all away. By the way, this dish is also great for cooking and freezing in large quantities. Try it out 🙂
Facebook Comments