Bigus with beef heart

Cut fresh white or red cabbage (300 g) into thin strips. Heat vegetable oil (20 g) in a skillet or heavy-bottomed pot, add fresh and sauerkraut (300 g), and sauté over medium heat for 5 minutes.

Dice boiled beef heart (200 g) into small cubes or slices. Peel and finely chop garlic (10 g), cut mushrooms or oyster mushrooms (200 g) into large pieces, and crush tomatoes in their own juice (200 g).

Add the heart, mushrooms, tomatoes, garlic, water (700 g), salt (to taste), and black pepper (to taste) to the cabbage. Stir, cover with a lid, and simmer on low heat for 1 hour until the cabbage is soft and the flavor is rich.

Capers (20 g) can be added along with the tomatoes for a more vibrant flavor. Dried plums (40 g) should only be used in a non-strict keto version, as they significantly increase the carbohydrate content.

Serve the bigus hot. Garnish with herbs (5 g) before serving.