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Pseudo-Indian Chinese Cabbage – Minced Meat Pan

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Ingredients for 3 servings:

  • 300 g minced beef
  • 4 onions
  • 8 leaves Chinese cabbage, large
  • oil
  • turmeric
  • cumin
  • pepper
  • Salt
  • Spice mix (Garam Masala)
  • Cayenne pepper
  • ½ cup yogurt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the onions into half rings. Heat the oil in a large pan and add the onions. When they are translucent, add the minced meat and break it into small pieces using a spatula. Season with salt and pepper. When the minced meat is well browned, add the Chinese cabbage to the pan. Season with the remaining spices, except for the turmeric. Be careful with the cayenne pepper. When the Chinese cabbage is al dente, reduce the heat to low and add the yogurt and turmeric. Stir well. This goes well with potatoes or pasta (preferably spaghetti or other thin pasta from the day before, which you can add to the pan after the minced meat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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