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Ingredients (4 servings)
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500 g Chinakohl
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400 g Putengeschnetzeltes
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500 g Erdäpfel
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2 Stk. Zwiebeln
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200 ml Rama Cremefine zum Kochen
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Öl zum Braten
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Salz, Pfeffer, Paprikapulver und Kümmel
Preparation
- Peel the potatoes, cut them into bite-sized cubes, and boil in salted water for about 15 minutes until al dente, then drain.
- Meanwhile, peel and finely chop the onions. Wash the napa cabbage, remove the hard core, and cut the leaves into wide strips.
- Heat some oil in a large skillet and sear the sliced turkey thoroughly on all sides. Season with salt, pepper, and paprika powder, then briefly remove from the skillet.
- Sauté the onions in the pan drippings until translucent, add the napa cabbage and pre-cooked potatoes, and fry everything together for about 5 minutes.
- Mix the meat back in, deglaze with Cremefine, and season to taste with a little caraway, salt, and pepper. Bring to a brief boil again and serve hot.
