Cut the white cabbage into thin strips and dice the onion.
Heat the olive oil in a large frying pan and fry the onion briefly. Add the beef mince and fry it, breaking it into crumbs, until well browned.
Season the mince with paprika, caraway and sea salt. Stir everything thoroughly so the spices are evenly distributed.
Add the white cabbage to the pan and mix it into the mince. Cook everything over a medium heat until the cabbage is soft but still has a little bite.
Stir every now and then and let any excess liquid reduce slightly. This rounds off the flavours and gives the dish more depth.
Serve the low-carb beef mince and white cabbage pan-fry hot, straight from the pan.
Good to know
A meal like this just feels good. Hearty, easy and just right when you want something warm and filling. The cabbage turns soft, the mince gets some colour – often that's all it takes.
Swaps
Beef mince → turkey mince (a little less fat, still plenty of protein); White cabbage → sweetheart cabbage (often more tender and milder in flavour); Olive oil → ghee (stable at high heat and full of flavour); Onion → leek (milder, also provides fibre)
Allergens
The dish is naturally gluten-free and dairy-free, as long as you don't add any other ingredients; for children you can use a little less caraway, and during pregnancy it's fine as long as the beef mince is cooked all the way through.
