The combination of tart cabbage, luscious basil, and savory beef is melt-in-your-mouth fabulous.
Ingredients
758 gm
Green cabbage
152 gm
Butter, vegan
604 gm
Beef, ground
1 tbsp
Salt
1 tbsp
Onion powder
1/4 tbsp
Black pepper
1 tbsp
White wine vinegar
1 tbsp
Tomato paste, canned
2 clove(s)
Garlic
(finely chopped)
86 gm
Leek
(thinly sliced)
8 tbsp
Thai basil, fresh
(fresh)
1 cup
Mayonnaise
(or sour; for serving)
Instructions
Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok on medium heat for about 10 minutes, or until just softened.
Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well incorporated. Reserve sautéed cabbage to a bowl.
Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
Add meat, and continue frying until cooked through. Sauté until most of the liquid has evaporated.
Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh basil. Stir until cooked through.
Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a green salad.
