Spicy Minced Lamb and Pointed Cabbage Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g minced lamb
- 600 g pointed cabbae
- 1 teaspoon caraway powder
- 1 tablespoon marjoram
- 2 tablespoon tomato paste
- 1 ½ tablespoon mustard, medium hot
- 200 ml meat stock e.g., beef
- 1 teaspoon oil for frying, e.g., coconut oil
- 1 large onion (s)
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into cubes. Cut the pointed cabbage into small pieces and rinse.
- Put the oil in a large Dutch oven or high pan. Add the onion and minced meat and fry everything until the meat is cooked through. Mix in the tomato paste and mustard. Pour in the meat stock and add the remaining spices. Mix everything well and pour in the pointed cabbage. Mix again, put a lid on and simmer gently for 10 minutes. Stir again and let simmer for another 5 minutes without the lid. Season to taste and serve.
- If you don`t want to eat low carb, you can of course add side dishes, e.g. Serve with, for example, mashed potatoes. Then this recipe is enough for 3 people.
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