John Myers
Ingredients for 6 servings:
- 500 g beef (e.g. goulash, roast meat …)
- 2 large onions
- 1 tbsp honey
- 100 ml red wine or red grape juice
- 1,000 g white cabbage or savoy, pointed or Chinese cabbage
- 4 large roots
- 2 large cans of tomatoes
- possibly tomato paste
- 2 tbsp vinegar (herb vinegar)
- salt and pepper
- Paprika powder, hot
- savory
- possibly caraway
- possibly garlic, finely diced
- Clarified butter
- Soy sauce
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
variable, delicious year-round dish that also tastes lukewarm or cold
Clean the cabbage and cut into large pieces. Clean and dice the roots. Roughly dice the onions. Check the canned tomatoes for any stalks, trim them if necessary, and puree them. Cut the beef into small cubes. Melt the fat in a large pot, add the honey, and caramelize the onions until they turn brown. Push the onions to the side and lower the pot slightly from the heat. Brown the meat on the remaining part of the pot’s bottom exposed to the heat. After lightly browning, stir in the tomato paste and cook briefly. Return the pot to the heat, combine the meat and onions, and deglaze with red wine or red grape juice. Bring the pot back to the heat, mix the meat and onions, and deglaze with red wine or red grape juice. Bring to a gentle simmer. Add the pureed tomatoes, garlic, and spices, then add the roots and cabbage, and simmer with the lid closed until tender. Potatoes make a great side dish, but you can also eat it without them.
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