Summary

Ingredients

• 0.5 ½ head Chinese cabbage
• 1 bell pepper (s), yellow
• 1 carrot (s)
• 1 onion (s)
• 250 g minced meat, mixed
• 0.5 ½ cup sour cream
• 300 ml vegetable stock
• Worcestershire sauce
• Sauce thickener
• salt and pepper
• oil

Print Recipe Pin Recipe

Instructions

1. Finely dice the onion, cut the bell pepper into pieces and the Chinese cabbage into strips. Lay the stalks of the Chinese cabbage separately. Slice or cut the carrot.
2. Heat the oil in a spacious pan. Briefly sauté the onion until translucent, then add the minced meat. Fry the minced meat until crumbly while stirring. Now add the carrots and fry for a few minutes, stirring occasionally. Add the peppers and cook for another minute. Deglaze with the vegetable stock (use a little more or less stock if you like), season with salt, pepper and Worcestershire sauce. Simmer for a few minutes, until the carrots are softer but still have a good bite. Add the sour cream. Tie with sauce thickener. Now add the pieces of Chinese cabbage and simmer for about 3-4 minutes.
3. Add the remaining Chinese cabbage about a minute before serving and stir in. Don`t let it boil anymore, just let it sit for a minute.
4. Rice or boiled potatoes go well with it.