Cabbage Stewed with Beef Liver, in Sour Cream
by Editorial Staff
A very interesting combination is white cabbage and beef liver. Having tried cabbage stewed with liver in sour cream, you will want to repeat this dish, as it turns out to be delicious, nutritious, and aromatic. Even those who are indifferent to the liver will like the dish!
Cook: 35 mins
Servings: 2
Ingredients
- White cabbage – 250 g
- Beef liver – 250 g
- Sour cream with a fat content of 15% – 3 tbsp
- Onions (small) – 50 g (1 pc.)
- Butter – 30 g
- Ground paprika – 1 teaspoon
- Salt to taste
- Freshly ground black pepper – to taste
Directions
- Rinse the beef liver, dry, and cut into small pieces. Pass the liver through a meat grinder.
- Heat a piece of butter in a skillet and layout the twisted liver.
- Over medium heat, stirring constantly, fry the liver for 3-4 minutes, until the color changes.
- Peel the onion, rinse and cut into half rings.
- Place the onions in the skillet over the liver.
- Continue frying the liver and onion, stirring for another 3 minutes, until the onion is soft.
- Chop the white cabbage thinly.
- Put the cabbage in a frying pan to the liver with onions.
- Fry everything together, stirring occasionally, for another 5 minutes, until the cabbage is soft.
- Add sour cream, salt, black pepper, and ground paprika.
- Stir and simmer over low heat, covered, until cabbage is done, about 15 minutes. If necessary, during the extinguishing process, you can add a little boiled water.
- Cabbage, stewed with beef liver, in sour cream, ready. Serve hot with mashed potatoes, rice, or your favorite side dish.
Enjoy your meal!
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