Lakra me Mish Cabbage and Meat Stew

Name: Lakra me Mish Cabbage and Meat Stew
Yield: 7
Ingredients: 500 g Veal; dashes Olive oil; 1 Onion; pinches Pepper; pinches Salt; 1 Cabbage; 2 teaspoons Paprika; 3 teaspoons Tomato Puree; 2 Red Pepper; 1 l Water; 0.25 teaspoons Chilli Flakes

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein29 %17 g
Carbs28 %16 g
Fat43 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	222 kcal	48 kcal
Protein	17 g	3.7 g
Carbs	16 g	3.4 g
Fat	11 g	2.4 g

One serving is about 464 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Albania

Ingredients

500 g Veal
dashes Olive oil
1 Onion (Diced)
pinches Pepper
pinches Salt
1 Cabbage (Diced)
2 teaspoons Paprika
3 teaspoons Tomato Puree
2 Red Pepper (diced)
1 l Water
0.25 teaspoons Chilli Flakes

Instructions

Cooking
Add some olive oil to a saute pan or saucepan (one with a lid). One heated add in the onions, diced beef, red peppers and fry for 5 minutes stirring occasionally. The meat should be fully browned.
Add the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.
Add the cabbage and stir the mixture together. Fry the mixture while stirring occasionally for 3-5 minutes. Most of the oil should have burned away.
Pour the boiling water into the pan, ensuring that the water level completely covers the cabbage, plus about 1 inch above it. Put on the lid and bring to the boil.
Leave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.
Serving
Serve into wide bowls and leave to cool for 5 minutes.