With cabbage, the vegetable king of winter: a tasty recipe to warm your body and your taste buds!
Ingredients for 4 persons
- 400 g of ground beef
- ½ Chinese cabbage also called Pe-tsai (about 800 g gross weight )
- 1 large white onion (300 g gross weight)
- 2 tablespoons of sunflower oil
- 4 teaspoons of ground ginger
- 2 teaspoons of dried garlic
- 8 tablespoons of soy sauce
Peel and rinse the onion under water. Cut the onion in half and remove the bulb. Mince the onion.
In a skillet with high rim or in a Dutch oven, heat the oil and cook the onions over medium heat (5/10), stirring regularly. During cooking, add garlic and ginger. Mix.
The onion must become translucent but must not brown. If the onions stick in your pan: lower the intensity of the fire, add a little water in your pan and mix.
When the onions are tender, add the ground beef. Crush the beef in the pan and mix with the onions. Continue cooking over medium heat (5/10) while preparing cabbage.
Remove the first leaves of cabbage. Rub the cabbage under the water, then cut the hard base. Cut the cabbage in half, then slice.
What to do with the other half of the cabbage?Chinese cabbage can be kept for up to two weeks in the refrigerator. However, once cut, many nutrients will disappear over time … so freeze your slices of cabbage to keep them well and use them later!
Add the slices of cabbage in the pan with the beef. Mix. Put a lid on the pan and cook over medium heat (5/10) for 5 minutes.
After 5 minutes of cooking, the cabbage begins to soften: add the soy sauce and mix. Put the lid back on the pan and continue cooking over medium heat for 10 minutes, stirring regularly.
At the end of the cooking, salt the dish at your convenience. Serve hot.
For big appetites: you can add 2 steamed potatoes (per person) to accompany this dish.