In a large skillet, we start by adding half of the sunflower or olive oil, which we will heat over medium heat. Once the oil reaches the optimal temperature, we add the finely chopped onion. It is essential to sauté the onion carefully, stirring constantly, to ensure it softens without burning. Its aroma will provide a delicious base for our dish. After the onion turns slightly golden and releases its enticing aroma, we add the diced meat. We mix well so that each piece is coated with oil and the flavor of the sautéed onion. We let the meat brown for a few minutes until it starts to change color.
Now it's time to add the preferred spices, which can include salt, pepper, sweet or hot paprika, and possibly a bay leaf. These will enrich the flavor of the dish, providing an unmistakable aromatic note. Once the spices are well mixed with the meat, we add the tomato broth, which will add acidity and create a delicious sauce. We cover the skillet with a lid and let it simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.
Meanwhile, in a separate pot, we add the remaining oil and heat it. Once the oil is warm, we add the finely shredded cabbage. The cabbage will sauté, and its aroma will become increasingly pleasant. It is important to stir occasionally so that it does not burn and the cabbage softens evenly. This process will take about 20 minutes, and in the end, the cabbage should be soft but not completely disintegrated.
After the meat has cooked and the sauce has thickened, we take a roasting pan and transfer the meat along with the sauce into it. We cover the meat with the sautéed cabbage, ensuring it is evenly distributed on top. It is important to press the edges of the aluminum foil well so that steam cannot escape, thus aiding in the even cooking of the dish. We place the pan in the preheated oven at a medium temperature and let it bake for 3.5 hours. This slow cooking will make the meat extremely tender, and the flavors will blend harmoniously, resulting in a tasty dish, perfect for family meals or special occasions. Finally, we serve the dish warm, alongside a simple side, such as mashed potatoes or fresh bread, to savor every bite.
Now it's time to add the preferred spices, which can include salt, pepper, sweet or hot paprika, and possibly a bay leaf. These will enrich the flavor of the dish, providing an unmistakable aromatic note. Once the spices are well mixed with the meat, we add the tomato broth, which will add acidity and create a delicious sauce. We cover the skillet with a lid and let it simmer on low heat for 25-30 minutes, stirring occasionally to prevent sticking.
Meanwhile, in a separate pot, we add the remaining oil and heat it. Once the oil is warm, we add the finely shredded cabbage. The cabbage will sauté, and its aroma will become increasingly pleasant. It is important to stir occasionally so that it does not burn and the cabbage softens evenly. This process will take about 20 minutes, and in the end, the cabbage should be soft but not completely disintegrated.
After the meat has cooked and the sauce has thickened, we take a roasting pan and transfer the meat along with the sauce into it. We cover the meat with the sautéed cabbage, ensuring it is evenly distributed on top. It is important to press the edges of the aluminum foil well so that steam cannot escape, thus aiding in the even cooking of the dish. We place the pan in the preheated oven at a medium temperature and let it bake for 3.5 hours. This slow cooking will make the meat extremely tender, and the flavors will blend harmoniously, resulting in a tasty dish, perfect for family meals or special occasions. Finally, we serve the dish warm, alongside a simple side, such as mashed potatoes or fresh bread, to savor every bite.
Ingredients
1 kg lamb meat (thigh and ribs) cut into pieces, 2 kg sauerkraut (chopped), 2 large onions finely chopped, 100 ml oil, 500 ml broth, 100 g tomato paste, 1 teaspoon sweet paprika, ½ teaspoon cumin, ½ teaspoon thyme, ½ teaspoon marjoram, ½ teaspoon pepper, ½ teaspoon dried garlic, ½ teaspoon coriander.