Asian Style White Cabbage with Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ head white cabbage
- 250 g meat
- 120 g brown rice or your choice
- 4 tablespoon ketchup
- 1 tablespoon, leveled curry powder
- 1 teaspoon, leveled caraway seeds
- 200 ml vegetable stock
- salt and pepper
- sugar
- 1 chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Clean the white cabbage and slice it into fine strips. Wash and sauté or sauté in a saucepan over high heat. I always do this with no extra fat. Add a little salt and caraway seeds for better digestion. When it gets to the bottom of the pot, stir and loosen again and again until the cabbage takes on color.
- At the same time fry the meat in a pan until it is crumbly and brownish. Then add to the white cabbage. Stir everything well and fry for another 5 minutes. Deglaze with the vegetable stock, add ketchup, chilli as required, a good pinch of sugar and spices and season to taste.
- Drain the rice, either stir into the vegetables or serve separately.
- The dish is gluten free.
- Approx. 550 Kcal per serving.
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