Lakra me Mish Cabbage and Meat Stew
This Albanian stew builds its character through patient layering of paprika and tomato, a technique that transforms humble beef and cabbage into something with genuine complexity. The chilli flakes aren't just heat, they're a brightening agent that cuts through the richness of the meat. What makes lakra me mish worth your time is how it rewards slow cooking, when the cabbage softens into the sauce and every spoonful tastes deeper than the last.
Instructions
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..
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