Summary

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)

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Instructions

1. Cook the rice according to the instructions on the packet.
2. 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.
3. 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.
4. Drain the rice, either stir into the vegetables or serve separately.
5. The dish is gluten free.
6. Approx. 550 Kcal per serving.