Ingredients:
1 medium cabbage chopped
1 pound (500g) of beef or pork ground meat (or any combination of the two)
1 onion cut into small pieces
2 cloves of garlic finely chopped
2 tablespoons of olive oil
1 can of diced tomatoes (optional)
1 teaspoon of paprika
1 teaspoon of cumin powder
Salt and pepper to taste
Fresh herbs for decoration (parsley or dill)
Chili flakes to give some additional heat (optional)
Instructions:
Grab the cabbage: Take out the central stalk of the cabbage and cut the rest into small squares. Reserve for later.
Preheat Heat oil for the meat: Heat up the olive oil in a large size skillet over medium heat. Pour the minced meat and fry it, while separating it constantly with a wooden spatula until it is completely brown which would take about 5-7 minutes. Discard any excess oil.
Add onion and garlic: In the same pan as the meat, add diced onion and minced garlic. Cook for 3-4 minutes, or until the onion is opaque and soft.
Seasoning itself: Stir well with paprika, cummin, salt and pepper. If you’d like some heat, throw in some chili flakes.
Add the chopped cabbage and combine with the meat mixture in the skillet. Continue cooking for around ten to twenty five minutes or until the cabbage gets soft and the amount reduces.
Optional tomatoes: Suppose tomatoes are diced, unlike the earlier step where they should have been added and braised for another ten minutes like in the earlier step to allow further assimilating of added tastes.
Serve: After the tenderness of the cabbage has reached its full potential, adjust the flavor one last time and finish with a sprinkle of fresh herbs and present the dish.
