John Myers
Minced Meat: Chinese Cabbage – Fennel – Ground Goulash
The perfect minced meat: chinese cabbage – fennel – ground goulash recipe with a picture and simple step-by-step instructions.
- 1 small Chinese cabbage
- 1 tuber Fennel fresh
- 1 Diced onion
- 300 g Mixed minced meat
- Salt and pepper
- Sweet paprika
- 2 tbsp Caraway or ground
- 1,5 liter Water
- 3 tbsp Homemade vegetable broth here in the Kb
- Crushed red pepper to taste
- Fry the onion in a wok with oil, cut or slice the fennel bulb, cut the Chinese cabbage, sear everything well, season with salt and pepper.
- Fry the minced meat in a separate pan with a little oil, sprinkle with salt, pepper and paprika and fry everything well.
- Tilt the minced meat into the cabbage, add some caraway seeds – whole or ground – to it, the vegetable stock powder – provisions: make your own vegetable stock – add and fill up with water, season with Pul Biber to taste, carefully spicy!
- Let the whole thing simmer gently for about 30 minutes. Usually you don’t have to thicken it, everyone can decide for themselves.
- We had boiled potatoes with it.
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