Chop Chinese cabbage pan

For 4 people
  • 200 g long grain rice
  • Salt
  • 500 g Chinese cabbage
  • 350 g Carrots
  • 2 EL Oil
  • 500 g Minced beefsteak
  • 1 TL Instant clear broth
  • 75 g Cashew nuts
  • 2 TL curry powder
  • 1-2 Knife tip Chilli flakes
  • black pepper
  • 150 g sour cream
30 minutes
light
1.
Cook the rice in boiling salted water according to the instructions on the packet. Clean, wash and cut the cabbage into strips. Clean, peel and wash the carrots. Chop the carrots. Heat the oil, fry the mince in it until crumbly.
2.
Add the carrots, fry briefly. Pour 250 ml of water, bring to the boil, stir in the stock and simmer everything over high heat until the liquid has almost evaporated. Add the Chinese cabbage and cashew nuts, fry for approx. 5 minutes.
3.
Drain the rice and let it drain. Add rice, curry and chilli to the pan, all with salt andPepper to taste. Add sour cream.
1 person approx.:
  • 550 kcal
  • 2310 kJ
  • 36 g protein
  • 24 g fat
  • 47 g carbohydrates

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