Beef Liver Braised with Cabbage

Cooking method

1. Step 1:

   

   How do you make braised liver with cabbage quickly and deliciously? Besides beef liver, you can use any other kind — pork or chicken. Fresh or frozen both work; if it's frozen, thaw it first on the bottom shelf of the refrigerator. You can swap the tomato paste for ketchup or fresh tomatoes, peeled and diced. Use any vegetable oil you like — I'm using sunflower oil.

2. Step 2:

   

   Wash the head of cabbage and remove any damaged outer leaves. Depending on its size, use the whole head or cut off the amount you need. Shred the cabbage into thin strips.

3. Step 3:

   

   Put the cabbage in a pot and pour in 150 ml of water. Cover and simmer over medium heat for about 10 minutes, until the cabbage softens.

4. Step 4:

   

   Meanwhile, prep the rest of the ingredients. Trim any large tubes or blood clots from the liver, if there are any. Rinse it thoroughly and cut it into medium pieces.

5. Step 5:

   

   Peel the onion and cut it into half-moons. If you or your kids aren't fans of onion, you can leave it out or swap in another vegetable to taste — bell pepper, for instance.

6. Step 6:

   

   Peel the carrot and grate it on the coarse side of a grater.

7. Step 7:

   

   Heat the vegetable oil in a deep, heavy-bottomed skillet. Sauté the onion until translucent.

8. Step 8:

   

   Add the grated carrot and cook everything together until soft, about 3–5 minutes.

9. Step 9:

   

   Add the sliced beef liver and cook everything together until the liver is about half done.

10. Step 10:

    

    Add the softened cabbage to the skillet. Season everything with salt and pepper and stir. If you don't have a skillet deep enough to hold the cabbage and liver, cook the vegetables and liver in a skillet, then transfer everything to the pot with the cabbage and continue from there.

11. Step 11:

    

    Add the sour cream and tomato paste. Pour in 150 ml of hot water and stir everything thoroughly.

12. Step 12:

    

    Cover the skillet and braise the cabbage and liver for 25–30 minutes, until tender. Enjoy!