Chinese Cabbage with Minced Meat, Bell Pepper and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 Chinese cabbage
- 1 bell pepper (s)
- 2 tomato (s)
- 1 onion (s), red
- 4 cloves garlic
- 2 chilli pepper (s), red
- 0.5 ½ cup crème fraîche
- 5 tablespoon soy sauce
- 3 tablespoon oyster sauce
- 1 tablespoon soy sauce, sweet
Print Recipe
Pin Recipe Instructions
- Dice the tomatoes and bell peppers, cut the onions into rings, thinly slice the garlic and quarter the chili peppers. The number of chilli peppers depends on the desired heat, they can also be left out if in doubt.
- Fry the minced meat in a large pan on a high temperature until crumbly. When the minced meat is cooked through, add the onions, garlic and chili peppers and cook for a few minutes.
- In the meantime, clean the Chinese cabbage and cut into medium-sized pieces.
- Turn the temperature back to medium and add a tablespoon of sweet soy sauce (optional). Then add the peppers and cook for a few minutes before adding the tomatoes. Let simmer for a few minutes.
- Add the soy sauce and the oyster sauce. Place the Chinese cabbage on top and simmer covered until the Chinese cabbage has softened a little (approx. 3 minutes).
- Mix the contents of the pan and let simmer on a low flame for another 10 minutes. Turn off the stove and add the creme fraîche. Best served with fresh basmati rice.
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