Asian take on Bacon and Cabbage

Asian take on Bacon and Cabbage


1 tablespoon of coriander seeds
1 teaspoon of powdered cumin
3 cloves of garlic
2 small red chillis
2 centimetres of fresh ginger
3 red onions
2 tablespoons of vegetable oil
1 small tablespoon of butter
1/4 of a cabbage
5 small potatoes
2-4 carrots
100 grams of chopped bacon
350 grams of minced beef
1/2 teaspoon of salt
1 can of coconut milk
1 liter of chicken stock (2 stock cubes)

Making Asian Bacon and Cabbage

Add the coriander seeds to a frying pan and turn up the heat. Let the coriander seeds heat up, not burn, when they give of a scent and change slightly in colour, they are done. Add the seeds to a mortar and bash them until they become a powder, add cumin and mix well. Put a big casserole on the hot plate, and add oil and butter. Wait to put the heat on until you have chopped all your vegetables.

Peel and chop the carrots and potatoes, the carrots in the smaller pieces. Finely slice the onion and chop the cabbage into bigger slices.  Finely chop chillis and garlic cloves, before you peel the ginger and finely chop it as well. Put the heat on the casserole, low-medium and add ginger, onion, garlic and chillis to the sizzling butter and oil mix. Let simmer until the onion becomes golden in colour, keep an eye on it so that the garlic doesn’t burn. Add the powdered spices and mix well. Add the minced beef, bacon, carrots and potatoes + salt and mix well, let simmer a bit more before you add the cabbage. Pour over the can of coconut milk and the chicken stock (2 stock cubes + 1 liter of water). Stir well and put the lid on. Let simmer for 30 minutes and serve.


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