Steps

1. Peel and finely chop 1/2 onion (100g).
   🕒 00:37
2. Cut 300g of cabbage in half lengthwise, then chop into 2cm thick pieces.
   🕒 00:43
3. Peel and finely chop 10g of garlic and 10g of ginger respectively.
   🕒 00:52
4. In a bowl, combine 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp turmeric powder.
   🕒 00:58
5. Heat 2 tsp of vegetable oil in a deep frying pan or pot over medium heat.
   🕒 01:08
6. Add the finely chopped onion to the heated pan and sauté until softened and lightly colored.
   🕒 01:19
7. Add 100g of ground pork and beef and the minced garlic and ginger to the sautéed onion. Cook until the ground meat is done.
   🕒 01:33
8. Add the prepared spices (1 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder) to the cooked ingredients and sauté until fragrant.
   🕒 01:46
9. Once fragrant, add the chopped cabbage and 1/2 tsp salt, then mix well. (Key Tip!) If you have a lot of cabbage, it's easier to mix if you add it in two batches.
   🕒 01:56
10. After mixing everything, add 1/2 can (200g) of canned chopped tomatoes, cover, and steam over low to medium heat for 6 minutes.
    🕒 02:18
11. After 6 minutes of cooking, mash the tomatoes, stir everything together, cover again, and simmer over low to medium heat for another 6 minutes.
    🕒 02:37
12. Simmer for an additional 6 minutes. Once the cabbage is tender and releasing moisture, add 2 tsp of Worcestershire sauce and 2 tsp of soy sauce to adjust the flavor.
    🕒 03:01
13. If the taste is too bland, adjust with more salt. (Key Tip!) If the curry becomes too watery due to the cabbage's moisture content, remove the lid and cook over medium heat to reduce the liquid.
    🕒 03:13
14. Serve the completed curry over rice and vegetables.
    🕒 03:49