Ingredients
-
300g Lean minced beef
-
2 Egg
-
1 Savoy cabbage
-
2 Onion
-
2 Garlic Clove
-
1 (400g) Tomato canchopped
-
3 TBSP Golden raisinsseedless
-
80g Pitted Green olives
-
1 TBSP Liquid honey (neutral taste)
-
1 TBSP Oregano
-
1 TBSP Ground Cumin
-
1 TBSP Cognac
-
1 TBSP Ghee (or butter)
-
Ground black pepper
-
Fleur de sel
-
Salt
Overview
This recipe is a grain free version of a family recipe. Using cabbage instead of pastry will make the empanadas as tasty as the original pastries but a lot more digestible and refined. The presentation in a cabbage leaf makes it very colourful and appealing
This dish belongs to the menu
Utensils
- 1 Large frying pan
- 1 Large pan
Menu steps
|
1
Done
|
Sauté onion & garlicPeel and chop 2 onions. Peel 2 garlic cloves and cut in small bits. In a large frying pan over medium heat put 1 TBSP ghee (or butter), add the chopped onions and garlic, sauté for 5 minutes |
|
2
Done
|
Prepare cabbage leavesIn the meantime bring a large pan of salted water to the boil, add 6 savoy cabbage leaves and cook for 5 minutes until tender but still crisp, drain well |
|
3
Done
|
Prepare meat mixtureIn the frying pan add 300g lean minced beef, cook for 2 minutes. Add 1 large can chopped tomatoes, 3 TBSP golden raisins, 80g pitted olives cut in slices, 1 TBSP honey, 1 TBSP cognac, 1 TBSP oregano, 1 TBSP ground cumin and salt & ground black pepper to taste. Stir and let cook for another 10 minutes, keep warm |
|
4
Done
|
Prepare boiled eggsCut 2 boiled eggs in small chunks (3mm) |
|
5
Done
|
To servePlace 2 cabbage leaves in individual soup plates add the meat mixture in the middle of the cabbage leaves and top up with the egg chunks. Add fleur de sel and ground black pepper on the eggs |
