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Print Recipe
Cabbage with Beef and String Beans Recipe
White cabbage is probably the most common vegetable on our tables - after all, it can be used to prepare appetizers and salads, first and second, hot and side dishes, fillings in pies and pancakes, etc. etc. It is good fresh and after heat treatment. Today we will prepare a roast with beef and string beans, and even this dish can be served in two versions-as a main dish or, cooled down, as an appetizer. Recommend.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash the meat, dry it, and cut it into 1.5 cm pieces. . Peel the onion, cut it into feathers, and defrost the beans.
    Wash the meat, dry it, and cut it into 1.5 cm pieces. . Peel the onion, cut it into feathers, and defrost the beans.
  2. In a frying pan, heat 2 tablespoons of vegetable oil, put the onion, fry for a couple of minutes, the heat is above average, add the meat, salt, fry over medium heat for 10 minutes.
    In a frying pan, heat 2 tablespoons of vegetable oil, put the onion, fry for a couple of minutes, the heat is above average, add the meat, salt, fry over medium heat for 10 minutes.
  3. Chop the cabbage thinly, put it in a bowl, pour boiling water for 5 minutes. Then rinse and let the water drain on a sieve.
    Chop the cabbage thinly, put it in a bowl, pour boiling water for 5 minutes.
Then rinse and let the water drain on a sieve.
  4. Add the cabbage to the meat, add 2 tablespoons of vegetable oil, increase the heat, fry for 10 minutes, stirring, add sugar and salt.
    Add the cabbage to the meat, add 2 tablespoons of vegetable oil, increase the heat, fry for 10 minutes, stirring, add sugar and salt.
  5. Add the beans, stir, and cook for 5 minutes, over medium heat.
    Add the beans, stir, and cook for 5 minutes, over medium heat.
  6. Add dry adjika, stir, and simmer under the lid until tender.
    Add dry adjika, stir, and simmer under the lid until tender.
  7. Season with chopped herbs, garlic, butter, and mix.
    Season with chopped herbs, garlic, butter, and mix.
  8. Serve hot.
    Serve hot.

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