Quick Cabbage Dish with Minced Meat or Salmon

Ingredients for 4 persons):

  • 2 onions
  • 1-2 cloves of garlic
  • 500 grams of cabbage
  • 1 red pepper
  • ½ fennel bulb
  • 2 tablespoons oil
  • 300 g ground beef
  • approx. 500 ml chicken stock
  • sea-salt
  • pepper
  • approx. ½ tsp hot paprika powder
  • 1 cup (150 g) natural yogurt
  • fresh parsley

Peel the garlic and cut it into small cubes. Clean the cabbage (e.g. primeval cabbage, pointed cabbage, or Chinese cabbage), remove the stalk, and cut or slice into very fine strips. Wash the peppers, deseed and cut into narrow strips or cubes. Clean the fennel bulb, remove the stalk, and also cut it into narrow strips. Sauté the onions and garlic in 1 tbsp oil in a wok or pan and push to the edge. Add the remaining oil and fry the ground beef until crumbly. Season with sea salt and pepper and mix in the onions.

Add the cabbage strips and sauté for 2 minutes. Add the paprika and fennel, season with sea salt, pepper, and paprika, and stir in. Cook everything for about 1-2 minutes. Top up with the chicken broth and bring to a boil with the lid closed. Cook on low heat for about 5 minutes. When serving, garnish each with fresh parsley and 1 tablespoon of yogurt.


Instead of ground beef, the dish also tastes very good with salmon. To do this, wash 4 salmon fillets (each 125 g) and fry briefly. Remove from the wok and set aside. Process the remaining ingredients as described above (except mince). After adding the chicken broth, place the seared salmon on top of the cabbage dish and cook for 5 minutes.

Nutritional values ​​per serving with mince:
381 kcal, 25 g fat, 10 g carbohydrates, 29 g protein, 6 g fiber

Nutritional values ​​per serving with salmon:
450 kcal, 28 g fat, 10 g carbohydrates, 39 g protein, 6 g fiber

Recommended for:

  • obesity
  • arthrosis
  • cystitis
  • high blood pressure
  • COPD
  • fatty liver
  • dyslipidemia
  • Gout (in the salmon version or at most with half the amount of ground beef)
  • Hashimoto
  • Metabolic syndrome
  • rheumatism
  • Celiac disease (note: contamination with gluten cannot be ruled out in the case of processed products. Therefore, to be on the safe side, pay attention to the labeling as “gluten-free”)

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