Pointed Cabbage Stew with Thai Curry and Coconut Milk

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g pointed cabbae
  • 500 g round beef, mixed or round turkey
  • 4 large onion (s)
  • 2 medium carrot (s)
  • 5 cloves garlic
  • 2 bell peppers, yellow and red
  • 4 piri piri
  • 0.5 liter ½ water, hot
  • 1 vegetable stock cube
  • 1 pinch (s) salt
  • 3 pinches ground cumin
  • 1 some nutmeg, ground
  • 1 some caraway seeds, crushed
  • 1 teaspoon paprika powder, noble sweet
  • 1 tablespoon, leveled curry powder
  • 3 pinches ginger powder
  • 1 possibly Tabasco, greener
  • possibly sugar
  • 2 teaspoons, leveled curry paste (Thai curry paste), green or yellow
  • 500 cans coconut milk or coconut pulp
  • 1 teaspoon, leveled black pepper, coarsely ground
  • 2 dashes soy sauce
  • 3 tablespoon tomato paste
  • 4 tablespoon oil (sunflower oil or rapeseed oil)
Pointed Cabbage Stew with Thai Curry and Coconut Milk
Pointed Cabbage Stew with Thai Curry and Coconut Milk

Instructions

  1. To prepare, cut the cabbage lengthways and quarter, remove the hard stalk and cut the cabbage into bite-sized pieces. Wash the peppers, cut in half, remove the white skins and seeds, cut into small cubes. Peel the carrots, cut lengthways and cut into small sticks. Peel and dice the onions. Press the garlic through the garlic press.
  2. For the broth, dissolve the stock cube in hot water and add the following spices: caraway seeds, paprika powder, curry powder, ginger.
  3. Heat the oil in a large saucepan and fry the onions, carrot sticks and garlic until translucent. Add the minced meat, season with cumin, salt, pepper and nutmeg and fry until the mince is nice and crumbly.
  4. Stir in the tomato paste and add the soy sauce. Fry the cabbage in portions, turning, for about 5 minutes, until the cabbage collapses and is lightly browned. Add the diced paprika and piri piri.
  5. Then deglaze with the broth. Let it simmer gently at a low temperature for approx. 20-25 minutes. In a separate small saucepan, heat 1 can of coconut pulp or coconut milk to medium temperature and dissolve the Thai curry paste (green or yellow) in it. Careful, sharp! Now add the coconut sauce to the finished vegetable pot and stir in well.
  6. If necessary, season with sugar and Tabasco. The soy sauce actually eliminates the need for salt. Otherwise, add salt sparingly. Basmati rice goes well with it.

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