Potato minced beef chinese cabbage stew natural
Time
Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.
The proposed Chinese cabbage recipes almost always see tomato paste or similar. as an ingredient, because the cabbage supposedly had so little taste of its own. Therefore, as an alternative to my essential reduced recipe (quantities depending on the number of people): potato minced Chinese cabbage stew natural.
Roast minced meat (beef, pork or half and half) in a casserole or wok. If it is slightly browned, add chopped potatoes, preferably floury. For the eye, not for the taste, I add a handful of carrot cubes or two. Add water - not too much - cover with lid.
Then immediately or after five minutes, add the not too chopped Chinese cabbage, depending on how crisp you want it. Except with salt and pepper, I season very lightly with some cumin powder.
Stir well after twenty minutes of gentle steaming. The liquid should be largely, but not completely boiled. The "abrasion" of the potatoes should be sufficient for binding, otherwise helps a little instant sauce binder.
The stew also tastes good with smoked bacon cubes. Fry these too lightly, and do not be too frugal with it.
Recommendation: For such, not very appealing dishes always keep a bag of carrot cubes in the TK ready - it raises tremendously!
