• 1 medium cabbage
  • 1 lb beef chuck cubed (may use pork or lamb)
  • 4 tbsp olive oil
  • 2 tbsp paprika
  • 1 medium tomato pureed
  • 2 tbsp ketchup
  • 1 cup water
  • to taste salt and pepper
  • to garnish cilantro or parsley


  • Warm up large saute pan on medium-high heat. Add olive oil and cubed beef. Fry for 5-7 minutes or until browned.
  • Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  • Add cabbage to the meat. Sprinkle paprika on top. Stir, and saute for another five minutes.
  • Add tomato, ketchup, water, some salt and pepper. Stir everything together. Reduce heat to low, and cover with tight lid.
  • Cook stirring every 30 minutes for about 1 hour and a half or 2 hours, depending on how soft and tender the meat is.
    (Usually pork gets soft faster than beef).
  • Taste and adjust for seasonings. Garnish with parsley.

Detailed recipe

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