Minced Meat – Fruity Pointed Cabbage Pan with Mince

Quarter the pointed cabbage lengthways, cut out the stalk and then finely slice the quarters. I started at the top and about halfway through, halved the wider part again lengthways and cut it further into slices. Clean and slice the mushrooms. Cut the spring onions into rings. Peel onion and garlic and chop finely.

Fry the minced meat in hot oil until crumbly and remove. Fry the mushrooms in the fat. Then add the onion and spring onion. When the onion is browned, add the garlic and roast the curry. Now gradually fold in the cabbage. Always let the cabbage collapse first and then add fresh ones.

Since this takes a while, there is still time to peel the mango, cut the core and dice. When all of the cabbage is browned in the pan, fold in the mango cubes. Pour 500 ml of stock, stir in the couscous and cover and leave to soak for 7 minutes. Pour in the rest of the broth and heat the mince in the covered pan for 5 minutes.

I used instant couscous, others take longer. The Dragon Curry (see product info) contains the hottest variety of chilli in the world and is therefore very hot. If you don't like or tolerate this, you should choose a milder variety. If you only have a milder curry, but like to eat very spicy, you can easily cut a chilli pepper and put it in with the garlic.

The spring onions, mango and mushrooms had to go in the refrigerator. The couscous had also been in stock for a long time.

Dragon Curry: hot paprika, black Tellicherry pepper, raspberry powder, turmeric, fenugreek seeds, coriander seeds, garlic, chili birds eye, chili Bhut Jolokia (!), Ginger, nutmeg, long pepper, chili habanero, brown mustard seeds, white pepper, Lemon myrtle, cinnamon bark, cardamom seeds