Curry Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white or pointed cabbage
- 1 cup whipped cream or
- 2 teaspoon curry paste, (green)
- 800 g minced meat, (beef or mixed)
- 1 tablespoon curry powder, good
- 125 ml vegetable stock
- 2 tablespoon oil, for frying
- possibly sauce thickener, (light)
- 1 g onion (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and chop the cabbage (bite-sized pieces), peel the onion and chop it into small cubes. Heat the oil in a large saucepan or high pan (wok or similar) and fry the minced meat in it. After a short time, add the onion cubes and fry briefly. Add the cabbage, sprinkle everything with curry and stew for approx. 5 minutes over medium heat. Pour in the vegetable stock, put a lid on and simmer again for 15 minutes at not too high a heat. In the meantime, mix the cream with the curry paste. Depending on the taste and type of paste, it can be 2-3 teaspoons - but be careful: shaaaar !!!! Pour the cream-curry mixture into the pot and let it boil down a little, season everything with salt, pepper and, if necessary, a little curry. If you don`t like it that runny, you can thicken a bit with a sauce thickener or cornstarch.
- This is served with rice (preferably Scotti risotto rice, which is nice and sticky and mixes well with the sauce) or potatoes.
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