Shred the cabbage with a knife or in a food processor as finely as possible.

Fry the cabbage in 2-3 oz (60-90 g) of butter in a large frying or wok pan on medium high, but don’t let the cabbage turn brown. It takes a while for it to soften.

Add spices and vinegar. Stir and fry for a few more minutes. Place the cabbage in a bowl and set aside.

Melt the rest of the butter in the same pan. Add garlic, onion, curry paste and sauté for a minute. Add ground meat and fry until the it’s cooked and most of the juices have evaporated.

Lower the heat a little and add the cabbage. Stir until the dish is evenly hot.

Salt and pepper to taste. Chop cilantro and place on top before serving with a dollop of mayonnaise or sour cream.