Beef Braised with Cabbage and Caraway
It brings dense protein, iron, and strong satiety from the beef, while the cabbage adds fiber and extra volume without grains or potatoes. Slow braising softens the meat and pulls the caraway flavor through the whole dish, so it tastes simple but deeply savory.
Cut the beef (200 g) into large cubes, shred the white cabbage (250 g), and slice the onion (50 g) into half-rings. Keep the bay leaf (1 g) and caraway (1 g) ready so everything is close at hand.
Heat the ghee (15 g) in a heavy pot or saute pan. Add the beef and fry it for 4-5 minutes, turning the pieces, until a solid browned crust appears on all sides.
Add the onion (50 g), caraway (1 g), and bay leaf (1 g), stir, and cook for another 2-3 minutes until the onion softens a little. Then add the white cabbage (250 g), pour in the water (100 g), and season with table salt (4 g) and black pepper (1 g).
Cover the pot and braise the dish over the lowest heat for 35-45 minutes until the beef becomes tender and the cabbage settles down completely. Taste the juices near the end and adjust the salt if needed, then serve the dish hot.
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