Summary

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

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Instructions

1. 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.
2. 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.
3. For the yoghurt that goes with the stew, simply mix the yoghurt, cumin and salt in a bowl and season to taste.