APRON AND PANS - MINCED MEAT AND CABBAGE SOUP
Ingredients
1 small sized Cabbage
300 grams boneless beef or Chicken or Corned beef
5 large fresh tomatoes or 400 grams tomato puree (you can use any tomato based stew as an alternative to the tomatoes and other peppers)
2 tablespoonful thick tomato paste (optional)
1 small scotch bonnet pepper/atarodo (to taste)
1 red bell pepper/tatashe (optional)
1 onion bulb (chopped)
100ml vegetable oil
1\2 teaspoon garlic powder (optional)
1\2 teaspoon thyme or oregano
1\2 teaspoon curry powder
Preparation
Mince the beef or chicken in a grinder or blender.
Slice the cabbage to tiny strips, wash thoroughly with running water and strain in a sieve.
Heat up a spoonful of the oil in a small pot; add the chopped onions and garlic powder, stir-fry a bit and then add the minced meat. Stir-fry the mixture for 2 minutes or until it changes from its original color.
Add a little water, add the sliced cabbage, thyme, curry and salt to taste. Mix well and leave to simmer for 3-5 minutes or until the meat is done. Put off the heat and set aside.
If you don't have tomato stew, then blend the tomatoes and peppers together; pour into a pot and dry out excess liquid from the tomato puree.
Heat up the remaining oil in a pot, add the dried out tomato+pepper puree and fry a bit; then dilute the tomato paste with a spoonful of water and add to the pot.
Mix well and continue frying for about 15 minutes or until the oil rises to the top of the stew. Stir constantly to prevent burning at the bottom.
Add the meat and cabbage mixture, taste for salt, add if necessary. Stir well and simmer for 5 more minutes.
Turn off the heat, serve and enjoy with boiled rice, fried plantain or any meal you like.
1 small sized Cabbage
300 grams boneless beef or Chicken or Corned beef
5 large fresh tomatoes or 400 grams tomato puree (you can use any tomato based stew as an alternative to the tomatoes and other peppers)
2 tablespoonful thick tomato paste (optional)
1 small scotch bonnet pepper/atarodo (to taste)
1 red bell pepper/tatashe (optional)
1 onion bulb (chopped)
100ml vegetable oil
1\2 teaspoon garlic powder (optional)
1\2 teaspoon thyme or oregano
1\2 teaspoon curry powder
Preparation
Mince the beef or chicken in a grinder or blender.
Slice the cabbage to tiny strips, wash thoroughly with running water and strain in a sieve.
Heat up a spoonful of the oil in a small pot; add the chopped onions and garlic powder, stir-fry a bit and then add the minced meat. Stir-fry the mixture for 2 minutes or until it changes from its original color.
Add a little water, add the sliced cabbage, thyme, curry and salt to taste. Mix well and leave to simmer for 3-5 minutes or until the meat is done. Put off the heat and set aside.
If you don't have tomato stew, then blend the tomatoes and peppers together; pour into a pot and dry out excess liquid from the tomato puree.
Heat up the remaining oil in a pot, add the dried out tomato+pepper puree and fry a bit; then dilute the tomato paste with a spoonful of water and add to the pot.
Mix well and continue frying for about 15 minutes or until the oil rises to the top of the stew. Stir constantly to prevent burning at the bottom.
Add the meat and cabbage mixture, taste for salt, add if necessary. Stir well and simmer for 5 more minutes.
Turn off the heat, serve and enjoy with boiled rice, fried plantain or any meal you like.
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