Ribanac with beef.
Ribanac with beef - Jadranka Blažić - Recipes and Cookbook online
Ribanac with beef.
- 1 kg of sauerkraut (grated)
- 500 g of beef (ground)
- 1 piece red pepper (dried)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon red pepper (ground)
- 2 pieces of bay leaves
- water (if needed)
- spices (to taste)
- 2 pieces of onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- I did not stew or fry anything. I put the grater in the pot, cut the onion and garlic into small cubes. I poured water to be twice as much as the volume of cabbage and onion. I tossed the minced meat in all that and added pepper, bay leaf and dried paprika. I did not add salt because I never know until the end of cooking how salty the cabbage will be. I never wash cabbage, not even when preparing sarma. It was simmered for 2 hours on low, "quiet" heat. Towards the end, I added aleve and added a little more salt with Himalayan salt.
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