Step 1: Prepare the Ingredients
Chop the Cabbage: Cut the cabbage into quarters, remove the core, and chop it into bite-sized pieces.
Chop the Onion and Garlic: Finely dice the onion and mince the garlic.
Grate the Carrot: Grate or thinly slice the carrot for added texture and sweetness.
Step 2: Cook the Minced Meat
Heat the Oil: In a large skillet or Dutch oven, heat the olive oil or butter over medium-high heat.
Sauté the Onion: Add the chopped onion and cook for 3-4 minutes until softened and slightly translucent.
Brown the Minced Meat: Add the minced meat to the pan and break it up with a wooden spoon. Cook until browned, about 5-7 minutes. Season with salt, pepper, paprika, cumin, and chili powder (if using).
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Vegetables
Add Carrot: Stir in the grated carrot and cook for 2 minutes.
Add Cabbage: Add the chopped cabbage to the pan. It will look like a lot, but the cabbage will cook down significantly. Stir to combine.
Optional – Add Tomatoes: If using, pour in the diced tomatoes and tomato paste. Stir to mix everything together.
Step 4: Simmer the Dish
Cover and Cook: Reduce the heat to low, cover the pan, and let the cabbage and meat mixture cook for 15-20 minutes, stirring occasionally. The cabbage should become tender, and the flavors should meld together.
Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or spices as needed.
Step 5: Serve
Garnish: Sprinkle chopped parsley over the top before serving for a fresh, vibrant finish.
Enjoy: Serve the cabbage and minced meat hot, either on its own, or with a side of rice, mashed potatoes, or crusty bread.
Tips for Perfect Cabbage and Minced Meat:
Step 1: Prepare the Pie Crust
Preheat the Oven: Preheat your oven to 375°F (190°C).
Blind Bake the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie pan. Use a fork to prick the bottom of the crust to prevent puffing up. Cover with parchment paper and fill with pie weights or dried beans.
Bake: Blind bake the crust for 10 minutes, then remove the parchment paper and weights. Bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
Step 2: Cook the Sausage Filling
Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. Drain any excess fat if necessary.
Sauté Onion and Garlic: Add the chopped onion and garlic to the skillet with the sausage. Cook for 3-4 minutes until the onion is soft and translucent. Remove from heat.
Season: Stir in paprika, cumin, black pepper, and a pinch of salt. Mix well to incorporate the spices with the sausage.
Continued on the next page
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