Pork Mince & Cabbage Pan-Fry

📝 Ingredients

• 500 g pork mince
• 1 small white cabbage (about 800 g)
• 800 g potatoes
• 2 brown onions
• 2 garlic cloves
• 1 tbsp rapeseed oil
• 2 tsp sweet paprika
• 1 tbsp tomato paste
• 1 stock cube + 300 ml hot water
• 1 tbsp white wine vinegar
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Chopping board
• Chef's knife
• Peeler
• Wooden spatula
• Measuring jug

📖 Steps

1. Remove any damaged leaves from the cabbage, cut it into quarters and cut out the hard core. Slice the quarters into strips about 1 cm wide. Peel the potatoes and cut them into even 2 cm cubes so they cook at the same rate.
2. Peel and finely slice the onions, and chop the garlic. Dissolve the stock cube in the 300 ml hot water and set aside. Get everything ready before you turn on the heat: the rest goes quickly.
3. Heat the oil in the large sauté pan over a high heat. Add the pork mince, break it up into small pieces with the spatula and let it brown for 5 to 6 min without stirring too much, until it is no longer pink and starts to colour.
4. Turn the heat down to medium, add the onions and fry for 3 min until translucent. Add the garlic, paprika and tomato purée, then stir for 1 min: the spices should release their aroma without burning.
5. Add the diced potatoes, then the cabbage a handful at a time, stirring: it looks very bulky but will shrink by half. Pour in the stock, season lightly with salt (the stock is already salty) and add pepper.
6. Cover and simmer for 20 to 25 min over a medium-low heat, stirring every 5 min so nothing sticks to the bottom. If the pan looks dry before the end, add a splash of water.
7. Check it is cooked: the tip of a knife should slide into the potatoes without resistance and the cabbage should be meltingly tender. If there is too much liquid left, remove the lid and let it reduce for 3 to 4 min.
8. Off the heat, drizzle with the vinegar and stir: it livens up the flavour of the cabbage and lightens the dish. Taste, adjust the salt and pepper, then serve piping hot in shallow bowls.