Recipe by KWB
When I wasn't looking, the butcher wrapped up a lump of meat that looked like a lawnmover had run over it. Lacking the language skills to try to complain or exchange it, I did this with it and my husband couldn't rave enough over how good it was!
Top Review by Judith Fraser
This was very easy to prepare and has a wonderful flavor. I like all the ingredients. However, it wasn't cooked after 2 hours. I needed to turn temperature up to 350 and baked for another hour. The meat was very tender by then and flavors melded nicely. Next time I will start at 350 and go from there. Thank you for a lovely recipe.
- 1 -2 lb beef, cubed
- 1⁄2 medium cabbage, coarsely chopped
- 3 onions, sliced
- 1 (14 ounce) can tomatoes
- salt, to taste
- pepper, to taste
- sour cream (optional)
- feta cheese (optional)
Directions See How It's Made
- Sprinkle the beef cubes (mine were pretty small, maybe 1/2") with salt and pepper and brown in batches in oil over medium-high heat. Be sure to leave enough space between the beef chunks so that they actually brown and don't steam/boil when they release their liquid.
- In the bottom of an oven proof lidded glass or ceramic baking dish (or a crockpot), layer onion and cabbage and top with beef. Repeat layering, finishing with beef.
- Open the tomatoes use them and the liquid with them to deglaze the pan in which the meat was browned. Break up the tomatoes while you do this.
- Pour contents of the pan over the layered meat, cabbage, and onions.
- Cover the pot and place in a slow oven (about 200-250 degrees F) for about 2 hours.
- Check meat for tenderness and serve or continue cooking until tender.
- Serve with sour cream or feta cheese.