It turns out not only delicious, but also a vitamin dish. When cooked correctly (in a small amount of water, under a lid), vitamin C is well preserved in cabbage.
It is necessary
- - head of cabbage
- - minced meat - 200 g
- - beef - 500 g
- - onion - 1 pc.
- - tomato paste - 200 g
- - mayonnaise - 3 tbsp. spoons
- - garlic - 1 clove
- - seasonings
- - fresh herbs
Instructions
Step 1
Prepare meat pieces. To do this, cut the meat into slices 3 * 10 cm in size. In order to speed up the stewing process and make the meat tender, it should be pre-marinated. We make the usual marinade: mix 3 tbsp. tablespoons of mayonnaise, finely chopped clove of garlic and spices. We leave the meat in the marinade for an hour in the refrigerator for impregnation and cook at this time all the other ingredients of the dish.
Step 2
Chop the head of cabbage, salt and let stand. Then mash the cabbage until it becomes soft and put on the bottom of the saucepan. Put a layer of minced meat on top of this layer, sprinkle with spices. Then lay out a layer of marinated meat, sprinkle with finely chopped onions. Cover the meat with the remaining chopped cabbage, add spices.
Step 3
Mix the tomato paste with ½ cup water and gently pour into a saucepan over the fire. Simmer over low heat until all the liquid has evaporated. If it seems that the meat is not ready yet, and there is almost no liquid in the pan, add some boiling water. It takes an hour on average to prepare this dish. If the pieces of meat are made larger, it will take more time. Cool slightly before serving and sprinkle over fresh herbs.
