Col con carne

Ingredients for 6 servings:

• 1 head of pointed cabbage
• 500 g minced beef
• 1 cup red wine
• 3 m.-sized onion(s)
• 1 piece(s) celery
• 2 large carrots
• 3 tbsp tomato paste
• 500 ml broth (vegetable or meat broth)
• 3 tbsp, heaped tomato paste
• 1 tsp, leveled rosemary, dried, ground
• 1 tsp, leveled nutmeg
• some salt
• some pepper
• some oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

For this recipe you will need a large pot for the vegetables and a frying pan for the minced meat. Remove the two outer leaves from the cabbage. Quarter the cabbage from the top down. Cut out the stalk. Divide the quarters again and slice lengthwise. Peel the carrots, trim the ends, quarter them lengthwise and slice them. Peel and dice the onions. Peel and dice the celery generously. Heat oil in a pot and fry the vegetables over high heat, stirring frequently. Heat oil in a pan and fry the minced meat. When the minced meat is cooked through, season with rosemary and nutmeg, mix well and deglaze with the red wine. Reduce the heat. Stir the vegetables frequently throughout the cooking time to prevent them from burning. Mix the stock with the tomato paste. Deglaze the vegetables with the stock and tomato paste mixture. Reduce the heat. Add the minced meat to the pot with the vegetables. Simmer the col con carne for about 15 minutes or until reduced in temperature. Serve with mashed potatoes. If you like it a little spicier, you can also add chili powder or Tabasco.