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Chinese cabbage stir-fry according to mom

updated

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Ingredients for 2 servings:

  • 1 Chinese cabbage
  • 250 g minced beef
  • 150 g potatoes, small
  • 2 shallots
  • 500 ml vegetable stock
  • 1 tbsp oil
  • 3 tsp, leveled caraway seeds, whole
  • 1 tsp, heaped nutmeg
  • salt and pepper
  • 1 tbsp spiced ketchup

Instructions

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

simple, tasty and low in calories

Bring the vegetable stock to a boil. Wash and dry the Chinese cabbage. Peel the leaves and cut into pieces. Peel and quarter the potatoes. Finely dice the shallots and sauté in hot oil until translucent. Add the minced meat and fry thoroughly. Add the potatoes and fry everything together over high heat for about 3 minutes. Season with salt and pepper. Add the Chinese cabbage, do not stir, and pour over the vegetable stock. Simmer everything under the lid for about 15 minutes at maximum heat. Season with caraway, nutmeg, salt, pepper, and ketchup.

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Written by John Myers

Professional Chef with 29 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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