Fiefhusener White Cabbage Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g beef oulash, rouhly diced
- 2 large onions, diced
- 50 g clarified butter, e.. Butaris
- 2 tablespoon tomato paste
- Salt and pepper, freshly ground to taste
- 1 head pointed cabbage or white cabbage ( kg)
- 1 tablespoon paprika powder, hot pink
- 0.5 liter ½ vegetable stock or vegetable stock (instant)
Print Recipe
Pin Recipe Instructions
- Cut the goulash into approx. 1 cm cubes. Peel the onions and cut into small cubes.
- Heat the clarified butter in a large saucepan and fry the goulash in it until it hits the bottom and the meat liquid has completely evaporated. Now add the onions until they are nice and translucent, then add the tomato paste and after steaming briefly, deglaze with the vegetable stock and stir thoroughly. Now season with sea salt and freshly ground pepper. Simmer for 10 minutes over low heat.
- Clean and quarter the cabbage. Cut out the stalk and cut into pieces approx. 2 x 2 cm. Fold the cabbage under the meat and simmer for about 30 minutes over a low heat. If necessary, add a little more water to get a certain amount of liquid.
- Finally, season with salt and paprika (to taste) and serve with fresh wheat bread, bread by the yard or flat bread.
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