Fried Cabbage with Meat and Potatoes

This recipe was automatically translated from Romanian. View original here
Fried Cabbage with Meat and Potatoes

This is the recipe that I have been making for several years, after many attempts and variations I still stick to it and it seems perfect.

Cabbage is not like a porridge, it is kept whole, but at the same time it is soft and melts in the mouth. Optionally you can add potatoes, I assure you that it is an extraordinarily successful combination - the first time I tasted it in Ukraine with my aunt and since then I periodically do.The recipe passed the test for many capricious people, even capricious children.


Veal meat
700 g
or chicken, pork - whatever you like
Sunflower oil
50 ml
White onion
1 piece
1 piece
White cabbage
1 kg
500 g
Tomato paste
2 tbsp
Salt and pepper
1 tbsp
to taste and paprika

Step by step


In a deeper pan heat the oil well, add the meat cut into large cubes.


Allow to brown, stirring regularly.

Then add the onion and sliced carrots.


Cook for 5 minutes then add the tomato paste, mix and leave for another 2-3 minutes.


Cut the cabbage into medium pieces (I don't like to cut it very small) and add it to the composition in the pan.


Stir periodically and let them all cook together for no more than 5 minutes.


Transfer the cabbage and meat mixture to a deeper baking tray, add the diced potatoes, salt, pepper, possibly some paprika, mix.


Cover the tray with a lid or aluminum foil and put it in the preheated oven at 200 degrees for about an hour.


After about half an hour, take the tray out of the oven and mix the composition carefully with a spatula.

If you have stronger meat, you can leave it in the oven for more than an hour.

Taste the potatoes, the meat and if they are ready, remove the foil and you can leave the tray for another 10 minutes in the oven.


It is perfect served as such or with a vegetable / salad garnish.

Good appetite!

Quantity: 2 kg (7-8 servings)
Prep time: 45 min
Difficulty: intermediate
Ready in: 40 min
Publish date:

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