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Chili-con-carne Chinese Cabbage Casserole

5 from 7 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 250 g Mixed minced meat (half pork and half beef)
  • 2 tbsp Sunflower oil
  • 125 g 1 Onion peeled
  • 2 piece Garlic cloves
  • 1 Red chilli pepper
  • 115 g 1 Red pepper, cleaned
  • 255 g 1 can of kidney beans / drained weight
  • 140 g 1 can of corn / drained weight
  • 2 tbsp Tomato paste
  • 400 g 1 can of chunky tomatoes
  • 200 ml Water
  • 1 tsp Mild curry powder
  • 1 tsp Sweet paprika
  • 0,5 tsp Chili oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 6 tbsp Cream
  • 400 g Chinese cabbage
  • 2 Stalk Parsley for garnish
  • Crème fraîche with herbs

Instructions
 

  • Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core, wash and dice the chi peppers. Drain the kidney beans and corn through a sieve and drain well. Heat sunflower oil (2 tbsp) in a pan, fry the minced meat in it until crumbly and remove. Add onion cubes with garlic clove cubes and chilli pepper cubes and sauté / stir fry. Add tomato paste (2 tbsp) and stir-fry / stir-fry. Add the seared minced meat, kidney beans and corn, sauté / stir-fry briefly and deglaze / pour with the chunky tomatoes (400 g) and water (200 ml / rinse the tomato can with it beforehand). Season with mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), chilli oil (½ teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and cream (6 tablespoons) and simmer everything with the lid on for about 15-20 minutes. Clean and wash the Chinese cabbage and drain well. Fill 2 soup ladles of chili-con-carne into 2 casserole dishes, place the Chinese cabbage on top and spread the rest of the chili-con-carne on top. Preheat the oven to 175 ° C, place the casserole dishes in it and cook / bake for about 25 - 30 minutes. Garnish the casserole dishes with parsley and serve hot. Serve with crème fraîche with herbs.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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