Cabbage with meat

Delicious sautéed cabbage recipe with veal

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

Sautéed cabbage with veal is a traditional dish that evokes family memories and warm moments spent around the table. This recipe combines the rich flavors of meat and the freshness of vegetables, resulting in a comforting and hearty meal. Over time, this dish has been adapted in various ways, but the base remains the same: simple ingredients, cooked with love.

Ingredients:
- 800 g veal (choose a piece with a little fat for a richer taste)
- 1.2 kg fresh cabbage (make sure it is crunchy and green)
- 1 red onion (preferably for a sweeter taste)
- 1 tomato (opt for a ripe one)
- 1/2 bell pepper (can be any color, but I prefer green for a more pronounced taste)
- 2 tablespoons lard (you can also use olive oil, but lard gives an authentic flavor)
- 200 ml homemade broth (or store-bought, but make sure it is of good quality)
- Fresh thyme (or dried, but fresh is always preferable)
- Fresh dill (to add extra flavor)
- Salt and freshly ground pepper (to enhance the taste)

Step-by-step instructions:

1. Preparing the ingredients: Start by chopping the cabbage finely. Add a little salt over the cabbage and set it aside for a few minutes, so it softens slightly. While the cabbage releases its juice, peel and finely chop the onion. Wash the tomato and bell pepper, then cut them into small cubes.

2. Preparing the meat: Cut the veal into cubes of about 2-3 cm, enough to cook evenly. In a cast iron pot (or a deeper pot), melt the lard over medium heat. Add the chopped onion and sauté until it becomes translucent. Then add the bell pepper and tomato, continuing to sauté the ingredients until they soften.

3. Adding the meat: Once the vegetables are cooked, add the meat cubes to the pot and brown them on all sides until they change color. This step is essential to seal in the juices of the meat and give a more intense flavor.

4. Boiling the dish: Add enough water to the pot to cover the meat, then add the sautéed cabbage, thyme, and dill. Season with freshly ground pepper and add more water until it reaches the top level of the cabbage. Cover the pot and reduce the heat to low. Let the dish simmer for an hour, allowing the flavors to combine.

5. Finishing the dish: After an hour, add the broth and let it simmer for another 20-30 minutes, until everything is well cooked. It is not necessary to stir constantly, as at low heat the ingredients will combine perfectly. If necessary, adjust the taste with a little salt.

6. Serving: Once the cabbage and meat are perfectly cooked, it's time to serve this comforting dish. You can add a spoonful of sour cream on top for extra creaminess.

Practical tips:
- If you want an even more intense flavor, add a few whole peppercorns or a bay leaf during boiling.
- The sautéed cabbage will taste even better the next day, as the flavors have time to meld. It is perfect for reheating!
- For a spicier version, you can add a little finely chopped hot pepper.

Nutritional benefits:
This dish is rich in protein due to the veal and contains plenty of vitamins and minerals from the vegetables used. Cabbage is an excellent source of fiber, and dill and thyme add valuable antioxidants.

Frequently asked questions:
- Can I use another type of meat? Of course! You can substitute veal with pork or chicken, but the cooking time may vary.
- How can I make this recipe vegetarian? You can replace the meat with mushrooms or tofu, and the broth can be substituted with vegetable stock.

Perfect combinations:
This sautéed cabbage with veal pairs wonderfully with warm polenta or a slice of fresh bread. Also, for a refreshing dessert, try a seasonal fruit salad or yogurt with honey and nuts.

I hope this recipe inspires you to prepare a delicious dish that will bring joy and warmth to your home. Don't forget to experiment and add your personal touches! Enjoy your meal!

 Ingredients: 800 g veal, 1.2 kg fresh cabbage, 1 red onion, 1 tomato, 1/2 bell pepper, 2 tablespoons lard, 200 ml homemade broth, thyme, dill, salt, pepper