Braised White Cabbage with Soy and Sesame Oil with Roasted Minced Lamb Steaks

A delicious mushroom dish for any occasion!

Lamb mince Sauté onions with the garlic, mushrooms, thyme and parsley in butter, cool. Dice the lamb, put it in a suitable bowl, add the onion-herb mixture, bread and whipped cream. Mix everything, season with salt and pepper mill and pass through the pea slice of the meat grinder. Then add the egg and whipped cream, season with salt, pepper mill. Form even balls from the quantity, roll in Mie de pain, plate and finish roasting in the frying pan.

Tip: If you use minced lamb, you only need to grind the onion-herb mixture with bread and whipped cream.

Braised white cabbage Clean white cabbage, remove the stem and cut into quarters. Now cut into medium thin strips. Add garlic butter to the wok form, cook the white cabbage leisurely. Now cook on a higher heat until done.

The white cabbage should be a little toasted. Finally, season with the soy sauce, the sesame oil with pepper mill.

Tip:

If you want the white cabbage a little bit spicier you can add a little bit of chili pepper and pink ginger. Instead of meat, crab tails and fried monkfish are suitable.

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