Low-carb Chinese cabbage casserole with carrots and minced meat

Ingredients for 4 servings:

• 400 g minced meat, mixed, organic
• 1 onion(s)
• 1 clove(s) garlic, squeezed, alternatively garlic paste
• 1 Chinese cabbage (approx. 700 – 800 g)
• 1 tbsp coconut oil or ghee for frying
• 2 carrots (approx. 200 g)
• 100 g cream cheese
• 50 g Emmental cheese, grated
• e.g. salt and pepper
• e.g. curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the onion, dice it into small pieces, and sauté it in a little coconut oil or ghee in a large pot over medium heat. Add the minced meat and the crushed garlic clove or paste, brown it, and season well with salt and pepper. Then place the minced meat in a large casserole dish. Wash the Chinese cabbage and cut it into fine strips. Peel the carrots and also cut/slice them into fine strips. Add the carrot strips and a little coconut oil or ghee to the pot and sauté for about 3 minutes, stirring. Add the Chinese cabbage strips and sauté for a couple of minutes. Add the cream cheese, stir in, and season with salt, pepper, and curry powder. Add everything to the minced meat in the casserole dish, mix roughly, and sprinkle with the cheese. Bake in a hot oven at 180°C (top/bottom heat) for 20 minutes.