Summary

Ingredients

• 0.5 ½ head red cabbage
• 200 g minced beef
• 0.25 liter ¼ red wine (Lambrusco)
• 1 bunch coriander greens
• 2 anchovy fillet (s), finely chopped
• 2 tablespoon cocoa powder, unsweetened
• 1 onion (s), chopped
• salt and pepper
• Oil (argan oil) or rapeseed oil
• 1 pinch saffron
• 4 slices sausage (extra sausage, 1 cm thick), cut into strips
• 1 liter water

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Instructions

1. Cut the red cabbage into thin strips and fry with the chopped onion and minced meat in argan oil over medium heat. When a light color is achieved (golden brown), extinguish the whole thing with the Lambrusco and let it simmer for another 10 minutes.
2. Now add the remaining ingredients, with the exception of the extra sausage, and simmer over a low flame for about 1 hour. Finally, fry the extra sausage strips in argan oil, arrange the casserole on deep plates and garnish with the extra sausage strips.