Summary

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

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Instructions

1. 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).
2. Tastes good with potatoes, with flatbread and a yoghurt sauce or with fried Jerusalem artichoke.