Meat and Cabbage Salad

Boil beef (250 g) in salted water for 25 minutes if using small pieces, or use already cooked meat. The beef should slice easily and have no raw spots inside. Cool and cut into strips.

Boil eggs (2 pieces, about 100 g) for 10 minutes, cool, and cut into strips. Finely shred cabbage (300 g), add salt, and massage lightly. Slice red onion (50 g) thinly.

Combine meat, cabbage, eggs, and onion. Add mayonnaise (35 g), black pepper to taste, and mix. Serve right away or chill for 15 minutes.