Minced Meat Noodle Tomato Saucepan with Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 1 head Chinese cabbage
- 3 tablespoon olive oil
- 500 g pork meat
- 2 tablespoon tomato paste
- 1 can tomato (s), peeled (425 ml)
- 800 ml vegetable stock
- 4 stalks parsley, smooth
- 400 g croissant noodles
- a bit salt
- some pepper, colored or black from the mill
- 1 pinch (s) sugar
- some oregano, dried
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into strips or cubes. Wash and clean the Chinese cabbage and cut into large strips.
- Heat the olive oil in a large casserole and fry the pork meat until it is crumbly. Then add the tomato paste and sweat briefly. Add the onions and Chinese cabbage and fry everything for about 4 minutes. Then add the peeled tomatoes along with the juice and the vegetable stock and chop the tomatoes a little, season with a little salt, a few turns of colored or black pepper from the mill, a pinch of sugar, a little oregano and a little paprika, bring to the boil and then cover everything Let simmer for 15 minutes.
- Rinse the parsley, shake dry and finely chop the leaves - except for a few for garnish. Add the croissant noodles to the stew and simmer covered for about 10 minutes. Then add the chopped parsley to the stew and season to taste, seasoning if necessary. Garnish with the remaining parsley leaves.
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