today i would like to cook you a pasta
from this beautiful cabbage
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i want to use the cabbage leaves as like
small tagliatelles
and i want to make a very nice tomato
sauce and a bit of minced meat together
with it so it's going to be something
like a bolognese kind of thing this is a
technique that i have
developed over the years to lose weight
and reduce the carbs so what i'm going
to use i'm going to use about one
third of this big cabbage and i'm going
to wash this under the sink
there's always some excess water so i
don't want to be very watery so what i'm
going to do i'm going to first like cut
it like this and let it drain
if your big pieces like this make sure
to cut it
in thin slices like that
so that's it
so as you can see there's a lot of water
i'm just like
get rid of it like this
and i'm going to let it still drain a
little more meanwhile i'm going to turn
on the heat i have 200 grams of double
grinded meat this could be beef this
could be chicken any kind of meat you
want to use would be okay i get my minced
meat through the ribs because they are
closer to the bone they have a bit of
fat and meat balance is really good and
because it doesn't move the meat is very
soft and what i do is high heat for 200
grams i have a big pan that's really
important i'm going to add
one very big onion if yours is small use
two as it starts to brown i add the
onions and what i do i like press it
hard on the pan and i want the juice of
the onions to get into the meat making
it more tastier making it more tender
for now it looks a lot of onions but
very little meat but the onions will get
transparent
give the taste to the meat and it will
increase the amount of meat that's the
magic and what i'm doing with the
spatula
is as you can see you know they're like
big pieces like this i press it hard
like this with the onions
so that there are no lumps as the
pinkiness goes away what i do i add a
bit of salt not all the salt it needs
but half of it and mix it well
and i take it then from the highest heat
to a medium heat and i move the minced
meat to here and it's gonna start to
cook in a lower heat like the slowly
always mixing it then i have a big like
wok here
i'm going to put some olive oil in the
middle my beautiful olive oil from
Ayvalık one of the best in the world for
sure and i put my cabbage inside like
this this is how i lost weight
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[Applause]
while cooking the lettuce or any kind of
veggies if you want it to be still
crunchy the heat should be on the
highest and the pot should be big
otherwise it will give away its water
and we don't like that we want the sides
to caramelize the sugar in these
beautiful things to get out
while both of them are cooking i have
one whole big garlic here i'm gonna have
thin slices to the garlic
and add it to here
if you're a vegetarian and you don't
want to use mince meat you can use
mushrooms
the same way i cook the meat or you cook
the mushroom
now as you can see some of the cabbage
is turning in brown and that's what i
want and i don't want to cook it more
than that because it's gonna like do
this lower its shoulders maybe i don't
want it in tactics to go away i want as
al dente kind of thing it has to like
touch the tooth
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and because of the garlic it's now
smelling great
as now my mincemeat is cooking i didn't
put any oil as you can see now i'm
putting some butter and the butter will
increase the taste a little
now to this pan i'm going to add two
more cloves of garlic to the meat no no
no the meat is now on the lowest seeds
browning the onions are becoming
transparent that's what i want
now this garlic is gonna go
get into the pan like this with half a
tablespoon of butter and a bit of olive
oil here i have tomato juice and tomato
puree 200 grams of tomato puree if you
have just one of it you can actually use
one 300 milliliters of tomato puree
would do as well there's beauty still in
it and 250 milliliters of tomato juice i
want it to be like a more kind of soupy
like thing but when it's tomato juice or
puree it's edgy and the edginess should
go away with two pinches of sugar and a
tablespoon of vinegar wine would do as
well
but we use mostly vinegar and together
with that i'm going to also have about
six to eight tablespoons of stock
and i also add a teaspoon of oregano a
bit of black pepper
and some salt so this is it it's a very
beautiful sauce i'm going to put it into
simmer low heat then i come back to my
mince meat i add the
rest of the salt
and mince meat goes really well with
something and that is nutmeg and the old
ottoman times nutmeg is used very much
with meat it has the sandalwood kind of
smell as well and it makes it more
more more beautiful i want a house that
smells nutmeg huh and i take two three
littles of the sauce
and mix it with the mincede meat like this
and this way i also clean my pan taking
all
the taste in like this
it's gonna simmer and what i'm going to
do is put all this in
in some places usually it looks burnt
but it's not burned these kind of like
it's nice taste so i'm leaving it there
and that's it
all done
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this is a big serving for two
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yes when my stomach speaks
it means it's delicious i'm gonna get
some from the juice
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and i'm going to get some parsley
and what i'm going to do i just like rip
it with my hands like this
and mix it with the mince meat like that
and put it on top
[Music]
so voila already beautiful like this but
i have some parmesan i don't know how
did parmesan get into there
so it's snowing on top beautiful
and if you want some more parsley
some black pepper on the sides and it's
a plate of a restaurant and it's
guilt-free beautiful low calorie
gluten-free and if it was mushrooms it
would be also vegetarian so
that's it
and now it's time with a bit of
spoon
and
pork together with the juices
beautiful
hope you enjoyed the video hope you like
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