Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced meat, mixed
- 1 pointed cabbage, size as required
- 1 onion (s)
- 1 tablespoon tomato paste
- 1 tablespoon harissa
- 3 cloves garlic
- 350 ml broth
- 200 mg sour cream
- 150 ml yogurt
- Garam Masala
- cumin
- salt and pepper
- Paprika powder, noble sweet
- Chili powder
- Coriander seeds
- Szechuan pepper
- turmeric
- oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into small pieces and sauté in a saucepan with oil until translucent. Then add the mince and fry until crumbly. Add tomato paste and harissa and squeeze in the garlic. Let fry for another 5 minutes.
- Quarter the pointed cabbage, remove the stalk and cut into strips. Then also add to the saucepan and cook until soft. Deglaze everything with the broth, add the sour cream, simmer for 15 minutes and season with the spices.
- For the yoghurt that goes with the stew, simply mix the yoghurt, cumin and salt in a bowl and season to taste.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below