Lakra me Mish
Cabbage and Meat Stew

Yum
Lakra me Mish

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Ingredients

500g Diced Beef Casserole 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
Salt
Pepper
Olive Oil
1 Litre Boiling Water

Nutritional information

350
Calories
10.6g
Sugar
4.9g
Sat Fat
17.4g
Fat
30.1g
Protein
19.6g
Carbs
1/4
Serving
Cuisine:

Ingredients

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.

Albanian Lakra me Mish

Method

1
Done

Cooking

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.

2
Done

Add the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.

3
Done

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.

4
Done

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.

5
Done

Leave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.

6
Done

Serving

Serve into wide bowls and leave to cool for 5 minutes.

Michelle Tafili

My recipes are here to help you make an Albanian recipe in your own home. Tried, tested and perfected Albanian food so you can get it right the first time.

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