Description

Ingredients

• 🥩 400–500 g beef (shoulder or chuck works best) Original: 🥩 400–500 g beef (shoulder or chuck works best)
• 🥬 1 head of sweet/green cabbage (approx. 1 kg) Original: 🥬 1 head of sweet/green cabbage (approx. 1 kg)
• 🧅 1 onion Original: 🧅 1 onion
• 🧄 2 garlic cloves Original: 🧄 2 garlic cloves
• 🫑 1 bell pepper (or 1 tsp paprika powder) Original: 🫑 1 bell pepper (or 1 tsp paprika powder)
• 🍅 1 tbsp tomato paste Original: 🍅 1 tbsp tomato paste
• 🫒 3 tbsp oil Original: 🫒 3 tbsp oil
• 🧂 Salt, pepper, 1 bay leaf Original: 🧂 Salt, pepper, 1 bay leaf
• 🌿 Optional: fresh parsley or dill Original: 🌿 Optional: fresh parsley or dill

Preparation

• Cut 🥩 beef into chunks and brown in oil.
• Add chopped 🧅 onion and cook until soft.
• Stir in 🧄 garlic and 🫑 pepper, cook briefly.
• Add 🍅 tomato paste, stir, then pour in water to cover. Simmer for 30–40 minutes until meat is tender.
• Meanwhile, slice the 🥬 cabbage and sprinkle with salt. Let it sit for a few minutes to soften.
• Add the cabbage to the pot, season, and add more water if needed. Simmer another 30 minutes.
• Serve warm with a sprinkle of 🌿 herbs if you like.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print