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Cabbage and Beef Stew (Lakra Me Mish)

Albanian · Dinner · Easy

Cabbage and Beef Stew (Lakra Me Mish)

Total
3 hr 10 min
Prep
20 min
Serves
4
Calories
425
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Beef and cabbage simmer slowly with sweet peppers, paprika and tomato until the broth turns rich and the vegetables almost melt.

Long, gentle cooking gives Cabbage and Beef Stew (Lakra Me Mish) its soft texture and rounded flavor. The cabbage collapses into the broth while beef chuck becomes tender enough to break with a spoon.

Cut the beef into even chunks and leave the cabbage in broad pieces. A heavy covered pot keeps evaporation steady; the finished stew should have enough broth to spoon over the meat without looking watery.

SavoryHeartyOne PotComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef chuck with salt and black pepper and brown in two batches for total. Transfer to a plate.

  2. Reduce to medium heat. Cook onion and red bell peppers for until softened. Stir in paprika, tomato paste and red pepper flakes for .

  3. Return beef and its juices. Add cabbage and water, bring to a simmer, then cover and cook over low heat for until the beef is fork-tender and well above 145°F.

  4. Uncover and simmer for to concentrate the broth. Remove from the heat and rest for before serving in deep bowls.

Forkue tips

  • If the pot looks dry during the long simmer, add hot water a little at a time to keep the lower vegetables submerged.

Storing and reheating

Keep the cabbage and beef stew (lakra me mish) refrigerated for up to 3 days or freeze for 3 months. Reheat covered over low heat, loosening the broth with water as needed.

Kitchen gear

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Nutrition per serving, estimated

425Calories
32gProtein
22gCarbs
24gFat

Cabbage and Beef Stew (Lakra Me Mish): FAQ

Can I use a lean steak cut?

Chuck is better suited to the long simmer. Lean steak can become dry before the cabbage develops its soft texture.

Can I cook it a day ahead?

Yes, the broth tastes fuller after resting overnight. Chill in shallow containers and reheat gently so the beef stays intact.

How do I store and reheat Cabbage and Beef Stew (Lakra Me Mish)?

Keep the cabbage and beef stew (lakra me mish) refrigerated for up to 3 days or freeze for 3 months. Reheat covered over low heat, loosening the broth with water as needed.

How long does Cabbage and Beef Stew (Lakra Me Mish) take?

About 3 hr 10 min in total: 20 min prep and 2 hr 50 min cooking.

What do I need to make Cabbage and Beef Stew (Lakra Me Mish)?

The key ingredients are beef chuck, cabbage, paprika, tomato paste, red bell peppers and onion, plus pantry basics.

Any tips for Cabbage and Beef Stew (Lakra Me Mish)?

If the pot looks dry during the long simmer, add hot water a little at a time to keep the lower vegetables submerged.

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