Recipe byThe ZestyPlate Kitchen
A hearty Albanian cabbage and beef stew, slowly simmered with paprika, tomato and peppers until the cabbage softens and the meat turns tender.
Lakra me mish is a Balkan cabbage and beef stew that asks for time more than skill. Beef, cabbage, peppers and paprika cook down slowly in one pot until the meat pulls apart and the cabbage turns soft and savoury. It scents the whole kitchen as it simmers, and a hunk of crusty bread is all you really need beside it on a cold day.
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Prep 15 min
Cook 150 min
Total 165 min
Easy
Scale:
- 500g Beef
- 1 Diced Cabbage
- 2 tsp Paprika
- 3 tsp Tomato Puree
- 2 diced Red Pepper
- 1 Diced Onion
- 1/4 tsp Chilli Flakes
- Pinch Salt
- Pinch Pepper
- Splash Olive Oil
- 1 L Boiling Water
Nutrition (per serving)
410
kcal
26g
Protein
21g
Carbs
26g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat a little olive oil in a saucepan with a lid. Once hot, add the onions, diced beef and red peppers and fry for 5 minutes, stirring now and then, until the meat is fully browned.
- Stir in the paprika, tomato puree and chilli flakes, season with salt and pepper, and fry for another 2 minutes.
- Add the cabbage and stir, frying for 3 to 5 minutes until most of the oil has cooked away.
- Pour in the boiling water so it covers the cabbage by about an inch, put on the lid, and bring to the boil.
- Simmer for 2.5 hours, until the cabbage is soft and the meat tender.
- Ladle into wide bowls and leave to cool for 5 minutes before serving.
Tips from the ZestyPlate Kitchen
- Get a good colour on the beef and peppers at the start; that browning is where the depth comes from.
- Give it a long, gentle simmer so the cabbage collapses and the meat goes properly tender.
- Cook the paprika with the meat for a minute or two before adding liquid, which wakes up its flavour.
- Keep the water just covering everything and top it up if it cooks down too far.
Frequently Asked Questions
A stewing cut with a bit of marbling, such as chuck or shin, turns lovely and tender over the long simmer.
Yes, and like most stews it tastes better the next day once the flavours have settled. Just reheat it gently.
Carrots, potatoes or beans all fit happily. The cabbage carries the dish, but it takes additions well.
Crusty bread for mopping up the broth, with a spoonful of yogurt or sour cream on top if you like.
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