Cabbage stewed with minced meat and potatoes

Step-by-step cooking

1. Step 1:

   

   Wash the boneless beef pulp under running water. For the convenience of working with a meat grinder, cut the meat into pieces and scroll through the middle grill. I always scroll the minced meat twice so that the finished meat is as soft as possible. This is especially true for beef.

2. Step 2:

   

   Wash the carrots and grate them on a coarse grater. Peel the onion from the husk and chop it into a small cube. Heat a non-stick frying pan over high heat. Then reduce the heat to medium and heat the vegetable oil well. Then put the carrots and onions to fry for three minutes.

3. Step 3:

   

   Add the minced meat, stir and fry over medium heat for about seven minutes. By the way, minced meat is suitable here and pork, and even chicken. And you can make 50/50: beef / pork. It will be very tasty.

4. Step 4:

   

   While the minced meat is being fried, wash the potatoes with a brush. So there will be confidence that there are no earth particles left on the peel. Peel and cut the tubers into rather large strips if you want the potatoes to visually stand out in the finished dish.

6. Step 5:

   

   With the lid closed, simmer the dish over medium heat for five minutes. It is already necessary to mix carefully so as not to violate the integrity of the potato straws.

7. Step 6:

   

   Wash the cabbage under running water and chop it with a thin long straw. Due to the thin slicing, the cabbage is added at the very end.

8. Step 7:

   

   Add tomato paste and finely grated garlic. Season the dish with salt and pepper. Pour in filtered water. Stir gently and, covered with a lid, simmer over low heat until tender for about twenty minutes. The cooking time may vary depending on the individual characteristics of your frying pan and the stove itself.