Chopped Chinese cabbage pan

Name: Chopped Chinese cabbage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 500 g Chinese cabbage; 350 g Carrots; 2 TABLESPOONS Oil; 500 g Beefsteak minced meat; 1 TEASPOON Instant clear broth; 75 g Cashew nuts; 2 TEASPOONS Curry Powder; 1-2 knife tip Chili Flakes; 7-10 Tbsp black pepper; 150 g ripened cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
500 g Chinese cabbage
350 g Carrots
2 TABLESPOONS Oil
500 g Beefsteak minced meat
1 TEASPOON Instant clear broth
75 g Cashew nuts
2 TEASPOONS Curry Powder
1-2 knife tip Chili Flakes
7-10 Tbsp black pepper
150 g ripened cream

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and cut cabbage into strips. Clean, peel and wash carrots. Chop carrots finely. Heat oil, fry minced meat in it until crumbly.
2
Add the carrots, fry briefly. Add 250 ml of water, bring to the boil, stir in the stock and let everything simmer over a high heat until the liquid has almost evaporated. Add Chinese cabbage and cashew nuts, fry for about 5 minutes.
3
Drain the rice and let it drain. Add rice, curry and chili to the pan, season everything with salt and pepper. Add sour cream.