Pointed Cabbage Stew with Ground Meat and Ginger
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pointed cabbage
- 400 g potato (s)
- 400 g minced meat, half + half
- 1 onion (s)
- 1 clove garlic
- 1 piece (s) ginger, the size a thumb
- 1 tablespoon black cumin
- 1 tablespoon mustard seeds, ground
- 1 tablespoon olive oil
- 0.75 liter ¾ broth
- salt
- Pepper, white from the mill
Print Recipe
Pin Recipe Instructions
- Quarter the pointed cabbage, cut out the stalk, cut into small pieces and set aside on a plate. Cut the potatoes into small cubes. Cut the onion, garlic and ginger into tiny cubes.
- Let the oil get hot in a sufficiently large saucepan, fry the minced meat, then add the onion and garlic cubes. Then add the potato cubes and fry them briefly. Deglaze with hot broth and cook for 5 minutes.
- Then add the finely chopped pointed cabbage with the black cumin and mustard seeds to the saucepan and stir. Let everything simmer for another 15 minutes. Season to taste with pepper and salt.
- I buy black cumin from the Turkish. It comes from Egypt and helps with chronic ailments such as high blood lipid levels, high cholesterol levels, high blood pressure, type II diabetes, high blood sugar levels.
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