John Myers
Ingredients for 3 servings:
- 2 tbsp margarine or butter
- 2 onions
- curry powder
- Paprika powder
- salt and pepper
- 500 g minced meat, half and half
- 1 pointed cabbage
- 1 shot of vegetable stock
- 1 cup of cream
- Milk as needed
- 1 lemon(s)
- some nutmeg
- 1 cup(s) millet or
- 500 g potato dumplings
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simply
Place a large pan on the stove and melt the butter. In the meantime, dice the onions and add them to the hot pan with 1 tablespoon of curry powder. Wash the pointed cabbage and quarter them to remove the stalk. Then cut the cabbage into strips. As soon as the onions are translucent, add the minced meat. Season with curry, paprika, salt, and pepper. Once the minced meat is cooked, add the pointed cabbage. When it has shrunk slightly(!), deglaze with a little vegetable stock and the cream and top up with milk until the cabbage is just covered. Add another 1 tablespoon of curry powder, a little nutmeg, salt, a pinch of sugar, and the juice of 1/4 of a lemon to the pan and let it simmer. Finally, season to taste. If you like it spicier, you can add sambal oelek or chili. With potato dumplings: While the minced meat is in the pan, put another pan on top and heat the butter in it. Slowly fry the dumplings in this pan. Season with pepper and salt. Just before they’re done cooking, squeeze the juice of half a lemon over them and finish frying over low heat. With this version, it’s helpful to thicken the sauce slightly. When serving, first serve the dumplings on the plates, followed by the cabbage mixture. With millet: After deglazing, add the millet to the pan and continue cooking as described. The dish should now simmer until the millet is tender (see millet package).
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