Cabbage and Carrot Stew with Minced Meat

Quarter the cabbage and remove the stalk. Wash cabbage leaves and cut into bite-sized pieces. Peel the onion and chop finely. Peel carrots and cut into thin slices.

Heat oil in a large pot and sauté onion until translucent. Add minced meat and brown vigorously on all sides. Season well with spices, salt and freshly ground pepper. Add carrots and cabbage and stir-fry briefly.

Deglaze with soup and simmer, covered, for about 20-30 minutes. If too much liquid boils away, keep adding soup.

In the meantime, wash and finely chop the coriander.

Season stew again with salt and pepper, divide among plates, garnish with fresh cilantro and serve.

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