INGREDIENTS:
one medium-sized sliced cabbage
One pound (five hundred grams) of ground beef or pork (or both)
One onion, thinly sliced
two chopped, coarsely chopped garlic cloves
Two tsp olive oil
One can of diced tomatoes, if desired
One tsp of paprika
One teaspoon of powdered cumin
To taste, add salt and pepper.
For decoration, use fresh herbs like parsley or dill.
Chili flakes for extra spiciness (optional)
INSTRUCTIONS:
Grasp the cabbage: Remove the core stem and chop the remaining portion into tiny squares. Put away for later.
Warm up Warm up the olive oil in a big skillet over medium heat before adding the meat. Pour in the minced beef and sauté, stirring frequently with a wooden spatula, until it is well-browned, about 5 to 7 minutes. Get rid of any extra oil.
Add the onion and garlic: Add the minced garlic and the diced onion to the pan with the meat. Simmer the onion for 3–4 minutes, or until it is tender and opaque.
Seasoning on its own: Mix thoroughly with salt, pepper, cummin, and paprika. Add some chili flakes if you want it hotter.
Combine the chopped cabbage with the meat mixture in the skillet after adding it. Simmer for another 10 to 25 minutes, or until the cabbage is tender and the liquid has reduced.
Optional tomatoes: Assume the tomatoes are diced; in contrast to the previous stage, where they need to have been added and simmered for an additional ten minutes to facilitate the further absorption of the additional flavors.
Serve: Once the cabbage reaches the desired level of tenderness, taste and adjust seasoning again. Garnish with a sprinkle of fresh herbs and serve.
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