John Myers
Contents
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Ingredients
Hearty savoy cabbage pan:
- 300 g 1 small savoy cabbage 475 g / cleaned
- 250 g Beef meat
- 150 g 1 large onion
- 10 g 1 clove of garlic
- 15 g 1 piece of ginger peeled
- 15 g 1 Red chilli pepper / cleaned
- 3 tbsp Peanut oil
- 400 ml Beef broth (2 teaspoons instant beef broth)
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Whole caraway seeds
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Dark soy sauce
- 100 ml Cooking cream
Baby jacket potatoes:
- 425 g Baby potatoes / 14 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 piece Radishes for garnish
Instructions
Hearty savoy cabbage pan:
- Wirring remove the outer leaves, quarter them, cut out the base of the stalk in a wedge shape, release the leaves, remove any thick leaf panicles and cut or tear the leaves into pieces. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat peanut oil (2 tbsp) in a pan, fry the beef in it until crumbly and remove. Add peanut oil (1 tbsp) to the pan, fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes / stir fry. Add the prepared savoy cabbage and stir-fry for a few minutes. Add the seared beef meat and deglaze / pour on the beef broth (400 ml). With sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), whole caraway (1 teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 strong pries) and dark soy sauce (2 tablespoons) Spice up. Stir in the cooking cream (100 ml) and simmer / cook / stew everything with the lid on for about 15 minutes.
Baby jacket potatoes:
- Wash baby potatoes, boil in salted water (1 teaspoon), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve a hearty savoy cabbage pan with baby jacket potatoes, each garnished with a radish.
