Chinese Cabbage Pan According To Mom
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 Chinese cabbage
- 250 g round beef
- 150 g potato (s), small
- 2 shallot (s)
- 500 ml vegetable stock
- 1 tablespoon oil
- 3 teaspoons, leveled caraway seeds, whole
- 1 teaspoon, heaped nutmeg
- salt and pepper
- 1 tablespoon spice ketchup
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil.
- Wash and dry the Chinese cabbage. Peel off the leaves and cut into pieces. Peel and quarter the potatoes.
- Finely dice the shallots and sauté in the hot oil until translucent. Add the minced meat and fry well. Add the potatoes and fry everything together over high heat for about 3 minutes. Season with salt and pepper. Now put the Chinese cabbage on top, do not stir, and pour the vegetable stock over it. Let everything simmer under a lid on maximum heat for about 15 minutes.
- Season with caraway seeds, nutmeg, salt, pepper and ketchup.
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