Shred the cabbage with a knife or in a food processor as finely as possible. Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened, about 5-6 minutes. Add spices and vinegar.

Sauté until fragrant.

Place the cabbage in a bowl, and reserve. Melt the rest of the butter in the same pan.

Add garlic, onion, and curry paste.

Sauté for 1 minute.

Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated. Lower the heat a little and add the cabbage back to the pan.

Stir until everything is warmed through. Finish seasoning with salt and pepper to taste.