Cabbage stewed with beef is a simple dish, hearty and delicious, popular in many families. Most often it is cooked in autumn or winter, served with homemade pickles.
Ingredients:
Beef - 300 g
Peking cabbage - 300 g
Bulb onions - 1 pc.
Tomato sauce - 1 tbsp
Vegetable oil - 1 tbsp.
Salt to taste
Ch.m. pepper - taste
Sugar (optional)
Preparation:
1. Prepare foods on the list. Any beef is suitable for this recipe - tenderloin, loin, shoulder or back. Peel the onions, wash together with cabbage and beef under running water, pat dry with paper towels.
2. Cut the beef into thin strips, so it will stew faster and become soft. Heat a little vegetable oil in a frying pan, put the meat cut into thin slices in it, fry it from all sides until golden brown, for 5 minutes.
3. Cut the onion into half rings, add to the meat, turn the heat down and cook until the onion slices are soft. When it becomes golden brown, pour in a little water, cover the pan with a lid and simmer over low heat for 15-20 minutes.
4. Now you need to disassemble the Chinese cabbage into leaves. We cut the thick part - in no case do we throw it away, it is very useful for the body. Add the bottom thick part of the cabbage leaves to the beef pan, it takes a little longer to cook. We simmer it together with meat and onions for 5-7 minutes.
5. After a while, add the remaining chopped cabbage, fry for a minute or two, add some more water and simmer everything together for 5-7 minutes.
6. When the cabbage is already soft enough, add your favorite tomato sauce for better taste and color, add just a little water for the last time, salt and pepper the dish to taste. If you wish, you can add just a little sugar, it will make the dish even tastier. Simmer for 3-4 minutes.
7. Let the cooked stewed cabbage with beef stand for 10 minutes before serving, so that all the flavors mix well, and the dish becomes even tastier.
Serve the cabbage and beef as a hot appetizer or as a stand-alone dish. It goes well with boiled potatoes in pieces or mashed potatoes to taste.
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