Cabbage stew with Beef and Vegetables
- Aug 9
- 3 min read
Updated: 6 days ago
Wonderful boiled cabbage with beef leg and vegetables. The preparation is very simple. An ideal Sunday lunch for the whole family. Follow the recipe.
Ingredients: simple, total time: 2h 30 min., 6-8 serving
1 small head of cabbage/ cut in small pieces
1 large red onion / finely chopped
Olive oil EVO to taste
2 kg beef shin with bones
200 g bacon/ diced
1 bay leaf
2 Tbsp fresh parsley/ finely chopped
3 cups diced frozen vegetables/ potatoes, carrots, parsnip
2 cloves of garlic/ minced
2 yellow bell peppers/ 1 blended
1 medium tomato/ peeled and chopped
2 tsp red ground paprika
1 green hot peppers without seeds
salt and pepper to taste
1 tsp red-hot flakes to taste
water as needed
Preparation:
Prepare the broth by pouring 2 liters of water and adding 2 beef cubes for the soup. Let it cook until it boils. During this time, prepare the vegetables.
Preparation Vegetables:
First, prepare the vegetables as described above.
Wash all vegetables well.
Wash the cabbage well and clean from the hard part of the root. Then cut it into smaller pieces and put it in a bowl.
Finely chop the red onion. Set aside.
Separate 3 cups (1 cup 200 ml) of frozen vegetables. Set aside.
Finely chop the fresh parsley, green hot pepper as well as the garlic.
Blend one pepper and leave the other in a piece. Set aside.
Put the washed tomato in hot water for about 10 minutes, then peel it and chop it into small pieces, put it aside.
Put all the spices from the description near the stove that you need.
Preparation of meat:
Cut the beef shin to a thickness of 1.5 cm, with the bones in the shape of a steak.
Cut the bacon into smaller cubes.
When you're done with that, start cooking the cabbage and the beef.
Preparation: Stew:
Pour olive oil or seed oil into a deep pot, 5 liters, heat over moderate heat.
When the oil is heated, add diced bacon fry until, does not become transparent.
Then add chopped onion and fry until it softens and becomes transparent.
After that, add 3 cups full of vegetables, green hot pepper and simmer for about 10–15 minutes, stirring occasionally. Add spices to taste.
After the specified time, add the blended yellow pepper and mix everything well, cover and reduce the heat.
Stew for about 10–15 minutes, covered.
Now add the meat and garlic, mix all well and cover.
When the garlic released its scent, add the beef broth (4 times gradually by 500 ml - total 2 liters).
Add the bay leaf, whole bell pepper, chopped skinless tomatoes and cabbage cut into smaller pieces. Cover the pot and reduce the heat.
Pour enough beef broth to cover the vegetables, meat and cabbage.
When it started to boil, add allspice and red-hot flakes
Check the taste and add spices as needed.
Cook for about 2 hours, covered and on low heat.
During cooking, add water as needed and wait until it always boils, then add to taste.
After cooking for 2 hours, check the meat and if it has softened well, remove it from the pot and put in a plate.
Cook for another 30 minutes. Sprinkle with parsley leaves and turn off the heat.
Serve warm!
Buon appetito!
NOTE:
Keep cabbage and meat covered in the refrigerator for up to 4 days.
Do you want to try something a little different?
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