ADVERTISEMENT
Once the meat has browned, season with salt and pepper to taste. Continue cooking until the first golden brown spots appear.
Step 4: Add spices.
Stir in paprika and khmeli-suneli. The 14 herbs in khmeli-suneli immediately release a wonderful aroma. Mix well.
Step 5: Add the tomato
. Add the diced tomato (or tomato paste). Fresh tomatoes produce the best flavor. Mix well.
Step 6: Simmer the mixture.
Reduce heat, cover, and simmer on low heat for 8-10 minutes, until the tomato breaks down and combines with the meat.
Preparing young cabbage
Step 7: Prepare the water.
While the meat is simmering, bring 1 liter of water to a boil in a large pot. Add 1 tablespoon of salt.
Step 8: Cut the cabbage.
Cut the young cabbage into large, flower-like pieces. Remove the stem, but leave the pieces relatively large, as they will shrink during cooking.
Step 9: Blanch the cabbage.
Add all the cabbage to boiling salted water, cover, and return to a boil. Blanch for just 2–3 minutes. Turn once to ensure even cooking.
Step 10:
Drain. Immediately drain the blanched cabbage into a colander. It should be soft, but still slightly firm to the bite. Do not overcook, as it will continue to cook later.
Mix and Finish
Step 11: Combine Ingredients
Add the blanched cabbage to the ground meat mixture and stir gently until well blended.
Step 12: Season with garlic
Add the chopped fresh garlic – it harmonizes perfectly with cabbage and adds depth to the dish.
Step 13: Final simmer:
Cover the pot and simmer over low heat for 3–5 minutes. Then remove from heat and let stand for another 5 minutes before serving.
Bon appetit!
ADVERTISEMENT
