Summary

Ingredients

• 4 rump steak (s)
• 4 large bell pepper (s)
• 500 g red cabbae
• 1 onion (s), finely chopped
• 1 clove garlic, chopped
• 200 g mozzarella
• 1 shot red wine
• some ginger
• 1 stalk rosemary

For the marinade:

• 1 dash olive oil
• 2 tablespoon soy sauce
• some pepper
• some paprika, hot as rose
• 1 clove garlic
• chives
• 3 sprigs rosemary

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Instructions

1. Put the meat in any marinade and let it soak for a few hours (approx. 3) and store in a cool place. For the marinade I use a good dash of olive oil, 2 tablespoons of soy sauce, a little pepper, a pinch of hot paprika, a clove of garlic, chives and 3 sprigs of rosemary.
2. About half an hour before you start cooking, take the meat out of the refrigerator and let it come to room temperature (this way it will be particularly tender!). Meanwhile, cut the lid off the peppers, remove the seeds and white separating skins.
3. Sauté the onions with the red cabbage over medium heat, add the garlic, ginger and rosemary. Now add the red wine and simmer for another 1 - 2 minutes.
4. Meanwhile preheat the oven to 200 ° C.
5. Cut the mozzarella into small cubes and fill the peppers in layers with red cabbage and mozzarella. Put the lid on and with the fan in the oven for about 20 minutes.
6. Use the remaining liquid from the pan for the sauce later!
7. Now fry the rump steaks at full heat for 1 - 2 minutes on both sides (not too long) and then wrap in aluminum foil for about 7 - 10 minutes (depending on the thickness of the steaks) with the peppers in the oven. This makes them particularly juicy.
8. Insider tip: Do not serve the meat directly after cooking, but let it rest in the aluminum foil for another 2 - 3 minutes. As a result, it does not lose its temperature, but it can hold the juice much better and it tastes much better.
9. Finally, mix the meat juice that has leaked out with the red cabbage stock and use it as a sauce.