Put a large pan on the stove and melt the butter in it. During this time, the onions can be diced, which are first put into the hot pan with 1 tablespoon curry powder.
Wash and quarter the pointed cabbage to remove the stalk. Then cut the cabbage into strips.
As soon as the onions are translucent, the minced meat can be in the pan. Season with curry, paprika, salt and pepper. As soon as the mince is cooked, the pointed cabbage can be added. When this has slightly (!) Collapsed, deglaze with a little vegetable stock and the cream and fill up with milk until the cabbage is just covered. Add 1 tablespoon curry powder, some nutmeg, salt, a pinch of sugar and the juice of 1/4 lemon to the pan and simmer. Finally, it is seasoned. If you like it spicier, you can add sambal oelek or chilli.
With potato noodles:
When the minced meat comes into the pan, set up another pan and heat butter in it. Fry the potato noodles slowly in this. Season with pepper and salt. Just before they are done roasting, pour 1/2 lemon juice over them and finish frying on a low heat. With this variant it is an advantage to bind the sauce a little. When serving, put the potato noodles on the plates first and then the cabbage mixture.
With millet:
After deglazing, you can add the millet to the pan and continue as described. The dish must now simmer until the millet is done (see millet pack).
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