Summary

Ingredients

• 500 g minced beef or lamb
• 500 g white cabbae, finely chopped
• 1 large onion (s), finely diced
• 2 teaspoons ginger, finely chopped
• 2 clove (s) garlic, finely chopped
• olive oil
• salt and pepper
• Paprika powder, hot and sweet
• cinnamon
• Ground cumin
• broth
• 1 lemon (s), juice it

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Instructions

1. Heat roughly 2-3 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger, and fry for 2-3 minutes until fragrant.
2. Add the minced meat, breaking it into small pieces with a spoon, and fry for 5-7 minutes until browned and crumbly throughout.
3. Add the white cabbage and fry for 3-5 minutes, stirring occasionally.
4. Season with salt, pepper, hot paprika, sweet paprika, cinnamon, and cumin to taste. Stir well to combine.
5. Pour in roughly 1 cup of broth, stir well, cover, and simmer over medium heat for 10-15 minutes until the cabbage reaches your desired tenderness. Stir occasionally, and add more broth if it becomes too dry.
6. Squeeze the lemon juice into the pan and stir. Taste and adjust seasoning as needed.