Fried Cabbage with Meat and Potatoes
I've honed this recipe over several years, and it remains my favorite after multiple trials and variations, it truly is perfect.
The cabbage maintains its shape but is tender enough to melt in your mouth. You can optionally add potatoes for an amazingly flavorful combination. I first tasted this in Ukraine with my aunt, and it’s been a regular dish ever since. This recipe has won over even the most particular eaters, including picky children.
In a deep pan, heat the oil and add the meat cut into large cubes.
Let it brown, stirring regularly.
Then add the onion and sliced carrots.
Cook for 5 minutes, then add the tomato paste, stir, and cook for another 2-3 minutes.
Chop the cabbage into medium pieces (I prefer it not too small) and add to the pan mixture.
Stir occasionally and cook everything together for no more than 5 minutes.
Transfer the cabbage and meat to a deep baking tray, add the diced potatoes, salt, pepper, and optionally paprika, then mix well.
Cover the tray with a lid or aluminum foil and bake in a preheated oven at 200 degrees for about an hour.
After approximately half an hour, remove the tray from the oven and gently mix the ingredients with a spatula.
If the meat is tough, consider cooking longer than an hour.
Check if the potatoes and meat are done, remove the foil, and allow the dish to bake for an additional 10 minutes if desired.
Serve it as is or paired with a vegetable or salad garnish.
Enjoy your meal!
