- 500g Diced BeefCasserole Steak is best. Optionally you can use Lamb
- 1 Diced Cabbage
- 2 Tsp Paprika
- 3 Tsp Tomato Puree
- 2 Diced Roasted Red Peppers
- 1 Diced Onions
- 1/4 Tsp Chilli Flakes
- Olive Oil
- 1 Litre Boiling Water
About this Recipe
When suggested to me that I have a go at making an Albanian cabbage stew (Lakra me Mish), this at first did not sound very appealing… I mean stewed cabbage in water, what about the smell? I do like cabbage, I like it quick boiled, drained, seasoned and served with my roast dinner but being boiled for a few hours?
However three or fours time cooking this recipe and it’s now one of my favourites.
The first time I made this, having not tasted it before, I followed the lead of my mother-in-law. During the winter many years ago her village would smell of boiled cabbage as everyone would harvest the cabbage and leave the cabbage stew boiling in large pots outside, if you didn’t grow cabbages yourself you defiantly knew when harvest time was here! I guess, the great climate to grow them and the cheapness made it a vegetable of choice in March.
Created from basic ingredients the simplicity of making the stew, the seasoning of chilli flakes and paprika and the texture of soft cabbage and meat make it a satisfying meal.
Add some olive oil to a saute pan or saucepan (one with a lid). One heated add in the onions, beef, red peppers and fry for 5 minutes stirring occasionally. The meat should be fully browned.
Add the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.
Add the cabbage and stir the mixture together. Fry the mixture while stirring occasionally for 3-5 minutes. Most of the oil should have burned away.
Pour the boiling water into the pan, ensuring that the water level completely covers the cabbage, plus about 1 inch above it. Put on the lid and bring to the boil.
Leave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.