Ingredients Edit

Directions Edit

  1. Cut the cabbage into shoestrings and stew until half done adding stock (200 to 300 g per 1 kg), fat and sautéed tomato paste and stirring periodically.
  2. Then add the minced meat, rice, onions and carrots cut into shoestrings and stew until done.
  3. Season the cabbage with fried flour, sugar, salt and bring to a boil.

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