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• 500g Beef
• 1 Diced Cabbage
• 2 tsp Paprika
• 3 tsp Tomato Puree
• 2 diced Red Pepper
• 1 Diced Onion
• 1/4 tsp Chilli Flakes
• Pinch Salt
• Pinch Pepper
• Splash Olive Oil
• 1 L Boiling Water

1

Cooking

Add some olive oil to a saute pan or saucepan (one with a lid). One heated add in the onions, diced beef, red peppers and fry for 5 minutes stirring occasionally. The meat should be fully browned.

2

Add the paprika, tomato puree, chilli flakes and season with salt and pepper. Mix together and continue to fry for 2 minutes.

3

Add the cabbage and stir the mixture together. Fry the mixture while stirring occasionally for 3-5 minutes. Most of the oil should have burned away.

4

Pour the boiling water into the pan, ensuring that the water level completely covers the cabbage, plus about 1 inch above it. Put on the lid and bring to the boil.

5

Leave to simmer for 2.5 hours. The stew is ready when the cabbage is soft and meat tender.

6

Serving

Serve into wide bowls and leave to cool for 5 minutes.