White cabbage and potato stew with minced lamb
Warm up and enjoy!
- Preparation time 50 min.
- easy
Preparation
Cut the white cabbage without the stalk into strips and wash, peel and dice the potatoes, also dice the onion, chop the garlic and ginger.
Put some olive oil in a pot, fry the onions briefly, add the minced meat, stir. Once the minced meat is also browned, add the potato cubes, then add the cabbage strips and the spices and mix everything well.
Simmer for 15 to 20 minutes in the closed pot.
Add the heated vegetable stock and simmer for another 15 minutes. Now stir in the tomato-almond Dip i Fet paste, season with salt and pepper if necessary, add the herbs and simmer for another 5 minutes.
As a delicious, crispy side dish, we recommend a slice of toasted bread drizzled with good olive oil (e.g. "Suc de Cel" organic olive oil).
Quantity
Ingredients for 4 peopleIngredients
- 1 piece Medium-sized white cabbage
- 200 g Minced lamb
- 2 tbsp Extra virgin olive oil
- 1 piece Onion
- 400 g Potatoes
- 2 piece Garlic cloves
- 1 piece glass Dip i Fet tomato and almond spread
- 1 l Vegetable stock
- 2 tbsp Fresh or dried herbs
- 1 tsp Sweet paprika powder
- 1 pinch Cumin and fresh ginger
- 1 pinch Salt and pepper
Tips
The stew tastes delicious even without meat. If you like it spicy, simply add a few drops of FOC (olive oil with chilli).
From the online shop
Aromamil·la Aromatic herbs
