Beef pilaf with cabbage
4 servings
60 minutes
Beef pilaf with cabbage is an unusual and tasty variant of the traditional Uzbek dish that combines rich meat flavor and the tenderness of stewed vegetables. Its roots go back to the rich Eastern cuisine, where cabbage adds juiciness and lightness to classic pilaf. The beef, infused with the aroma of tomato paste and broth, becomes soft and flavorful, while the rice absorbs all the juices, creating an appetizing and fragrant dish. Each spoonful reveals the depth of flavor: sweetness of carrots, spiciness of onions, and sharpness of spices. It is recommended to serve it with fresh herbs and a light sauce made from mayonnaise and ketchup for an extra zest. This is a wonderful choice for a family dinner that warms the soul and delights the stomach.
1
We prepare minced meat from any meat, preferably half beef and half pork.
- Meat: 0.5 kg
2
Place in a deep frying pan, previously melting oil or margarine in it. Add grated carrots and chopped onions, then pour in broth (can be from cubes) mixed with tomato paste.
- Butter: 100 g
- Carrot: 2 pieces
- Onion: 2 heads
- Stock cube: 3 pieces
- Tomato paste: 1 tablespoon
3
Lightly fry, then add the chopped cabbage and the rice that has been partially cooked or soaked in warm water for half an hour.
- White cabbage: 300 g
- Rice: 1 glass
4
Pour broth or hot boiled water into the pan so that the liquid level is 2 cm above the thick part, cover with a lid, and simmer on low heat until cooked.
5
Water can be added as needed to prevent the dish from being dry or not juicy.
6
We salt all products separately — do not mix the layers during cooking. Serve on the table sprinkled with parsley and onion greens, and black ground pepper.
- Onion: 2 heads
- Carrot: 2 pieces
- Meat: 0.5 kg
- Rice: 1 glass
- White cabbage: 300 g
7
We offer a separate sauce — 'Provençal' mayonnaise, mixed half with ketchup and seasoned with garlic.
