Délvidéki Húsosfazék – Stew From the South of Hungary

Water the romaine pot.

Cut away the stem end of the cabbage and cut the thick ribs flat. Cut the leaves into strips the width of a finger. Mix all the vegetables together.

Heat the oil in a pan and sauté the onions and garlic, turning, until translucent. Sprinkle with the paprika powder and lightly brown it while turning. Remove from heat.

Cut the meat into small cubes.

Layer the meat in the casserole and season each layer with salt (not too little) and pepper: cover the bottom with a third of the vegetables, spread half of the meat evenly on top, cover with a third of the vegetables, add the rest of the meat, then the rest of the vegetables and finally the onions and garlic. Drizzle with the vinegar. Put the lid on, place it in the middle of the cold stove and set it to 180 °C. Steam for 120 minutes.

Before serving, chop the parsley and sprinkle over the stew.

Note: If the dish is to be cooked in a casserole, add enough water after the vinegar to just cover the vegetables and place the casserole in the heated cooker.

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