Cabbage Stew with Mince and Sour Cream.
Equipment
- 1 Large Saucepan
- 1 Slow Cooker
Ingredients
- 1 small Onions - Brown finely chopped
- 2 cloves Garlic
- 500 grams Beef - mince
- 1 small Cabbage - green shredded and chopped
- 450 grams Tomato Passata
- 150 ml Sour Cream
- 30 ml Cold Pressed Olive Oil
- 80 ml Water
- 10 ml Apple Cider Vinegar
- Salt and Pepper to taste
- 10 grams Fresh Parsley - Flat-leaf finely chopped
Instructions
- Heat the oil in a large saucepan over medium heat.Fry the onion and garlic for 5 minutes until softened.Add the mince and fry for 8 minutes until browned.
- Layer half of the beef mixture and half the cabbage in the slow cooker.Repeat with the remaining beef and cabbage.
- Pour passata, water and apple cider vinegar over the top of the beef/cabbage mixture.
- Cook on low for 6 hours or until the cabbage is tender.
- Season to taste and serve with a dollop of sour cream and garnish with parsley.