Minced meat and pointed cabbage pot

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 pointed cabbage, size as required
• 1 onion(s)
• 1 tbsp tomato paste
• 1 tbsp harissa
• 3 cloves garlic
• 350 ml broth
• 200 mg sour cream
• 150 ml yogurt
• Garam Masala
• cumin
• salt and pepper
• Paprika powder, sweet
• chili powder
• Coriander seeds
• Sichuan pepper
• turmeric
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with yogurt

Finely chop the onion and sauté in a pan with oil until translucent. Then add the minced meat and fry until crumbly. Add the tomato paste and harissa, and press in the garlic. Continue frying for 5 minutes. Quarter the pointed cabbage, remove the stalk, and cut into strips. Add it to the pan and sauté until soft. Deglaze everything with stock, add the sour cream, simmer for 15 minutes, and season with the spices. To make the yogurt, which is served with the stew, simply mix the yogurt, cumin, and salt in a bowl and season to taste.