Minced Meat Pan with Red Cabbage

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

250 g minced lamb (beef is also safe)
1 large onion (s), red
1 red pepper (s)
150 g red cabbae, (self-cooked leftover or frozen or from the jar)
2 tablespoon soy sauce
1 teaspoon cumin powder
2 tablespoon tomato paste
1 tablespoon olive oil
Pepper, black

Instructions

Cut the onion into rings and the bell pepper into thin strips. Fry both in a large pan or in a wok until the onions are translucent (not brown). Add tomato paste, cumin and minced lamb. Fry everything while stirring and deglaze with the soy sauce. Continue cooking for about 3 - 4 minutes, then stir in the finished red cabbage and let it warm up. Season to taste with pepper (the soy sauce eliminates the need for salt).
Tastes good with potatoes, with flatbread and a yoghurt sauce or with fried Jerusalem artichoke.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.