This is my grandmother’s recipe for mish me lakra, which translates to meat with cabbage. I don’t like big pieces of meat in my stew so I make it with bite size pieces of tender stew meat. You can use beef or lamb, which ever you prefer. We are not big meat eaters, so I don’t add a lot you may use 1 lb of meat, more or less, I use less.
You can also make this meatless if you wish.
Growing up this is one of the dishes my grandmother made that I really enjoyed. I am happy to share this with you today!
What you will need:
- 1 cabbage
- 1lb (less or more) stew meat
- 1 onion
- 2 tsp paprika
- 2-3 heaping teaspoons tomato paste
- 2-3 heaping teaspoons red pepper paste*
- olive oil
- 1/4 tsp red chili flakes (or more if you like heat)
- 1 bay leaf
Add stew meat to the pot and allow to cook with a little oil on low heat, covered. This allows the meat to become tender. Allow to cook like this for at least 30 minutes, check on it.
Meanwhile, peel outer leaves of cabbage and discard. Remove core, discard. Cut the cabbage into bite size pieces or a bit larger.
Rinse cabbage. My mom and grandma like to leave the cabbage in a bowl filled with boiling water for 10 minutes or so, once the cabbage softens, drain.
By the time you do all this the meat is close to being ready. Chop the onion and add to the pot with the meat, add the tomato and pepper paste and olive oil. Add in the paprika and chili flakes. Stir around and when you smell the pepper flakes, add in the cabbage, pour water over it until it just covers the cabbage. Add bay leaf.
Bring to a boil, season with salt and allow to simmer until cabbage is cooked, cook on low to medium heat. It takes about 2 hours for the meat and cabbage to get tender. Discard bay leaf.
Once done, enjoy with a fresh loaf of bread.
*If you cannot find pepper paste, you may use more tomato paste and paprika.