Braised Beef with White Cabbage

Ingredients

• 600 gBeef
• 800 gCabbage
• 300 gPotato
• 100 gOnion
• 1 tbspOil
• 1200 mlWater
• 9 gSalt
• 2 pcsBay leaf
• 2 tspPepper
• 10 gParsley

Instructions

1. 1

   Preparation

   • Quarter the white cabbage, remove the core and cut into large pieces (about 800 g).
   • Peel (or scrub) the potatoes and halve if large (about 300 g).
   • Peel and roughly chop the onion. Finely chop the parsley.
   • Weigh and prepare all ingredients.
2. 2

   Make the broth and cook the beef

   • Heat 1 tbsp oil in a large pot and brown the beef (approx. 600 g) on all sides.
   • Deglaze with about 1.2 l water, add 2 bay leaves and some peppercorns. Add 1 tsp (≈6 g) salt.
   • Bring to a boil, skim off impurities and reduce heat.
   • Simmer gently for about 90–120 minutes until tender.
   • Strain the broth through a fine sieve, set the meat aside and skim fat if desired.
3. 3

   Cook cabbage and potatoes

   • Return the cooked beef to the pot and pour the strained broth back in.
   • Add cabbage and potatoes and simmer another 25–35 minutes until tender.
   • Stir in remaining 0.5 tsp (≈3 g) salt near the end and season with pepper.
   • Slice or shred the beef and serve with cabbage and potatoes in the broth.
4. 4

   To serve

   • Ladle into deep plates: broth first, then cabbage, potatoes and pieces of beef.
   • Sprinkle with chopped parsley and serve hot.