Refika’s Cabbage Pasta aka Cabbage Noodles ????

Instructions

1. Heat a large frying pan on high heat.
2. Add the minced meat to the pan and spread with a wooden spoon. But do not stir all the time. Let one side brown, then stir again. You can also use pork, veal, or lamb.
3. Add the onion, turn the heat to low, and continue sautéing.
4. Stir from time to time for about 15 minutes. Minced meat will get perfectly brown, and onions will almost disappear in the pan.
5. While cooking, add butter and salt to your taste.
6. When cooked, add black pepper, and grate the nutmeg.
7. Meanwhile, heat a wok pan, add the olive oil, and sauté the cabbage.
8. While sautéing the cabbage, the heat should be high and the pan should be large to have crunchiness.
9. Add the garlic to increase the taste and continue to sauté.
10. Cook the cabbage for around 5 minutes on high heat until they get a brown crisp.
11. When cabbage comes to the al dente stage take it out to a plate.
12. To the same pan add butter, garlic, and olive oil.
13. Add the tomato puree and juice.
14. To reduce the acidity, add sugar and vinegar.
15. Add brown stock then season with oregano, salt, and black pepper and simmer a bit.
16. Pour some sauce into the minced meat and cook a little. If minced meat sticks to the pan, scrub the bottom with a spatula so you won’t waste any amazing flavor.
17. Combine the cabbage with minced meat and transfer to the plate.
18. Garnish with parsley, grate some parmesan, sprinkle some black pepper and it’s ready to eat.