Braised Cabbage with Tripe and Green Beans
Cabbage and green beans add bulk and a little fiber, while tripe makes the dish richer in protein and much more filling without grains or potatoes. Tomato and khmeli-suneli bring brightness without pushing the flavor into sweetness. The result is a solid everyday keto hot meal.
First prepare the Boiled Tripe recipe and take ready cooked tripe (300 g). Cut it into strips or small cubes. Shred cabbage (400 g) finely, slice onion (100 g) into half-rings, mince garlic (5 g), and keep parsley (5 g) and dill (5 g) ready for serving.
Heat ghee (10 g) in a deep skillet and fry the onion for 4-5 minutes. Add the cabbage and cook for another 6-7 minutes, stirring now and then so it softens and loses volume.
Add the tripe, green beans (200 g), passata (150 g), garlic, bay leaf (2 g), khmeli-suneli (3 g), salt (to taste), and black pepper (to taste). Cover and braise for 15-20 minutes over low heat until the cabbage is soft and the flavors come together. Sprinkle with fresh herbs before serving.
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