Difference between revisions of "Cabbage with Beef"
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* [[salt]] | * [[salt]] | ||
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# Cut the meat in bite sizes, fry in [[lard]] until it starts to brown, cover with tepid [[water]] and let it boil slowly about an hour. | # Cut the meat in bite sizes, fry in [[lard]] until it starts to brown, cover with tepid [[water]] and let it boil slowly about an hour. | ||
# During this time, chop the [[cabbage]], add a little [[salt]] and squeeze all excess [[water]]. | # During this time, chop the [[cabbage]], add a little [[salt]] and squeeze all excess [[water]]. | ||
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# If necessary, add a little [[water]] or [[tomato sauce]]. | # If necessary, add a little [[water]] or [[tomato sauce]]. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Bell pepper Recipes]] | [[Category:Bell pepper Recipes]] | ||
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Latest revision as of 09:50, 15 July 2012
Description
In Romanian: Varza dulce cu carne de vaca
Ingredients
- 1 lb / 500 g fatty beef
- 1 medium cabbage
- 2 onions (optional)
- 2 peppers
- 2½ tablespoons lard
- 1 cup borş
- 5 – 6 big tomatoes
- salt
Procedures
- Cut the meat in bite sizes, fry in lard until it starts to brown, cover with tepid water and let it boil slowly about an hour.
- During this time, chop the cabbage, add a little salt and squeeze all excess water.
- Place on top of the meat.
- Add the thinly sliced peppers, onions and tomatoes.
- Add the borş.
- Let it bake in the over at least one hour.
- If necessary, add a little water or tomato sauce.
