Sweet cabbage with tomatoes and meat

The meat is washed well under a stream of cold water to remove impurities, then cut into suitable pieces, about 3-4 cm. This will allow for even cooking. In the pot where we want to cook the cabbage, a quantity of oil is added, which can vary depending on the amount of meat; usually, two to three tablespoons are enough. The oil is heated over medium heat and, when it is well heated, the pieces of meat are added. It is important that they are not crowded in the pot, so they fry evenly and develop a nicely browned crust. After the meat is well browned on all sides, a cup of water is added, and the heat is reduced to low. This step will help tenderize the meat.

When the water has evaporated, another cup of water can be added to prevent the meat from burning. Meanwhile, we take care of the cabbage. The cabbage end is cleaned by cutting off the stem, and then the first leaves, which may be tougher or spoiled, are removed. The cabbage heads are cut into quarters, and each quarter is finely chopped. The chopped cabbage is placed in a larger container, where a teaspoon of fine salt is added. It is important to knead the cabbage well with the salt, as this will help release the juices from the cabbage, making it softer and tastier.

Once the cabbage is kneaded, it is added over the meat. Fresh tomatoes, sliced, are also added on top of the cabbage. It is essential to mix the ingredients well so that the tomatoes and cabbage integrate perfectly with the meat. Both the cabbage and the tomatoes will release a delicious juice; however, it is good to add a cup or two of water, depending on how juicy the tomatoes are. If the tomatoes are not very ripe, a teaspoon of tomato paste can be added for extra flavor. *It is important to emphasize that I do not recommend using canned tomatoes, as they will not provide the same fresh taste as natural ones.

From the moment we add the tomatoes, the cabbage should be left to simmer over medium heat for about 45 minutes. It is essential to stir occasionally, at intervals of no more than 10 minutes, to ensure that nothing sticks to the bottom of the pot. The dish is ready when the meat easily falls apart in shreds or can be cut with a fork. This cabbage and meat recipe is not only nourishing but also full of flavors, perfect for a family meal. It can be served with warm polenta and a splash of sour cream to complete the culinary experience.