Summary

Ingredients

• 900 g jaroma cabbae
• 500 g round beef
• 250 g pointed peppers, red
• 250 g carrot (s)
• 100 g pork belly, smoked, sliced, without rind
• 1 large onion (s)
• 1 chilli pepper (s), green
• 200 g crème fraîche
• 100 g processed cheese (Gouda)
• 2 tablespoon vegetable stock powder
• 1 teaspoon pepper
• 1 teaspoon salt
• 650 ml water
• some stalks leaf parsley
• 2 tablespoon oil for frying

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Instructions

1. Cut the pork belly into thin strips and dice the onion.
2. Fry briefly in the oil in a high pan or cast aluminum pan, then add the minced meat and continue frying. Season with salt and pepper.
3. Roughly slice or cut the Jaroma cabbage, wash and cook with 650 ml of water and the vegetable stock powder in an extra pot with a lid for about 6 - 7 minutes. Jaroma cabbage has a short cooking time and hardly any cabbage odor. When it is done, drain off the cooking water, collecting 250 ml. During the cooking time, peel and finely slice the carrots, wash and core the peppers and cut into fine strips.
4. Add the carrots and peppers to the minced meat. If both are finely planed or cut, it does not have to be cooked. The vegetables then have a slight bite. Now add the jaroma cabbage and the collected cooking water to the meat. Cut the chilli pepper very finely. Stir in the chilli pepper, crème fraîche and processed cheese. Let simmer for 1 - 2 minutes. Wash, finely chop the parsley and mix in.
5. The gourmet pot is enough for 4 - 5 people.