1.9k 45 минут 6 порции
My family called this dish and prepare it for this recipe. A minimum of ingredients. Handle any scullion. You can cook in a slow cooker in the fire, but then without the onions (this is my opinion).
Ingredients for Damdama
- Meat - 1 kg
- Potatoes - 10 PCs
- Cabbage - 500 g
- Onion - 1 piece
- Carrots - 2 PCs
- Salt - 2 tbsp
- Black pepper - 1 depot.
- Vegetable oil - 8 tbsp.
- Black pepper
- Vegetable oil
Step by step instruction of cooking Damdama
Prepare the necessary products. Wash, peel, cut into.
In the cauldron, pour oil.
Meat wash, cut into cubes 2 x 2 cm.
Lay the meat in the cauldron. Salt, pepper. Turn on the fire at full power. Do not cover.
The meat is fried. Chop the onion and distribute it on the meat.
Meat with onions stir-fried. Coarsely chop the carrots and distribute it on the layer of the onion. Salt. Layers are not peremeshivaem.
Chop the potatoes coarsely. 2 x 2 cm.
Lay half of the potatoes for carrots. Salt.
Lay the remaining half of the potatoes. Salt.
Cut the cabbage.
Resedinta leaves, lay the cabbage on the potatoes. Salt.
Cover the cauldron. Remove heat to low. Cook 45 min. after 15 min I go and listen-boiling Lee. This is an indicator of enough fluid. If cabbage is not young, the sound will be roasting. It is necessary to add water to the glass safely.
After 45 minutes open. The dish is ready. The broth is almost half of the bowl. Cabbage young and juicy. Close the kettle and allow to infuse for 5-10 min.
After 10 minutes open, stir and put into bowls.
Tasty, juicy. The meat is soft, braised.
Add the greens. Bon appetit!