Cabbage is a green leafy and very dense vegetable, rich in beta-carotene, vitamin C and fiber which can provide you some cholesterol lowering benefits if steamed. It originated from Europe and became part of their cuisine as early 16th century. I am bringing this recipe a little different, I am using beef stew instead of pork meat.
- 1 pound beef for stew cut in small pieces
- 4 cups of shredded cabbage
- 4 Tbs vegetable oil
- 1 cup tomato pure
- 1 large onion thinly sliced
- 2 potatoes ,peeled and cubed
- 1/2 cup baby Lima beans (frozen)
- 1 Tsp red pepper flakes
- 2 Tbs white wine vinegar
- black pepper and salt to taste
- 1/2 cup parley chopped
Heat vegetables oil in a large saucepan. Add stew meat and saute until lightly browned. Add sliced onion and saute until they get a golden color. At this point add red pepper flakes, cabbage, tomato pure, white vinegar, bay leaf, salt and black pepper to taste. Add water just enough to cover the meat and the vegetables. Simmer on medium heat until meat and vegetables are tender. When served sprinkle with chopped parsley.
Serve warm with a slice of bread.