This simple home-style dish from Thracian and Balkan immigrant cooking slowly simmers cubed beef with white cabbage and tomatoes. The cabbage’s slight tang melds with the beef, making this a warming dinner for cold days.
Heat the olive oil in a wide pot. Add the cubed beef and sauté until it releases and then reabsorbs its juices.
Add the onion and sauté until softened and lightly golden. Add the grated tomato and cook for a few minutes.
Add the finely chopped cabbage and season with salt, black pepper, and red pepper flakes. Add a little water.
Cover and cook over low heat, stirring occasionally, until the cabbage and beef are very tender.
Finely chopping the cabbage and cooking it slowly over low heat gives the dish its characteristic tender texture. If you turn up the heat and rush it, the cabbage may release its liquid too quickly and the bottom may scorch.
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