Cabbage stew with beef (subtitles) Video recipe | Good Recipes from Agi
Recipe Information
Cabbage Stew with Beef
Cultural Context
Cabbage stew with beef has roots in Eastern European cuisine, where hearty, warming dishes are a staple during colder months. This stew reflects the resourcefulness of home cooks, utilizing affordable ingredients to create a filling meal. Today, variations can be found across the globe, each reflecting local tastes and available ingredients, making it a beloved comfort food in many cultures.
beef
🥗Healthier: lean turkey
💰Cheaper: pork
Turkey is lower in fat, while pork is often less expensive.
beef broth
🥗Healthier: vegetable broth
💰Cheaper: water with seasoning
Vegetable broth is lower in calories, while water with seasoning is budget-friendly.
Remove the upper leaves from the kale.
Cut into quarters, grate finely, and cut into finely separated leaves.
Dice the onion.
Grate one large potato and cut the other potatoes into larger cubes.
Add one tablespoon of lard to the pot.
Add onion to the hot oil.
When the onion catches color, add crushed cumin and paprika.
Immediately add the kale and mix, season with salt.
Add potatoes and water, cook, stirring occasionally.
Cut the meat into larger cubes.
Fry onion and garlic in hot oil.
Add crushed cumin, then add the meat.
Mix, salt, and season, then add hot and sweet pepper.
Add 100 ml of water and simmer.
Stew in a pressure cooker for about 40 minutes.
Stir the cooked kale and peel the larger potatoes, seasoning with crushed garlic.
Cooking Techniques
Equipment Needed
Spice Level:
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