Warming Ginger, Minced Beef and White Cabbage Dish
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon olive oil
- 250 g minced beef
- 2 small onions
- 1 teaspoon, heaped cinnamon powder
- 30 g iner, fresher
- 1 pinch black pepper from the mill
- a bit salt
- 0.5 ½ lemon (n)
- 1 teaspoon, sprinkled paprika, hot pink
- 300 g white cabbae
Print Recipe
Pin Recipe Instructions
- Finely chop the onions. Cut or chop the ginger as finely as possible. Squeeze the juice out of half a lemon (alternatively, lemon peel or lemon oil can be used, but I think that the lemon juice goes better with it). Cut the white cabbage into fine, not too long strips.
- Heat the olive oil in a saucepan and only when the olive oil is hot, stir-fry the minced beef until the meat juice is as good as gone. Then add the onions and fry them until they are translucent. Add cinnamon, pepper, ginger, salt, lemon juice and rose paprika and mix well.
- Then add the white cabbage and cook for about 10 minutes with the lid closed and the heat reduced (stirring occasionally). Do not add any water!
- Finally, if necessary, season again with cinnamon, pepper, rose paprika and salt. Rice goes well with it, but potatoes or polenta can also be served with it.
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