Lakra me mish — a hearty Albanian cabbage and beef stew slowly simmered with paprika, tomato and peppers until the cabbage is meltingly soft and the meat tender.
Lakra me mish is a hearty Balkan cabbage and meat stew — beef slowly simmered with cabbage, peppers and paprika until everything is meltingly soft and deeply savoury. It's humble, warming, one-pot comfort that fills the house with a wonderful aroma. Perfect for a cold day with crusty bread.
Prep 15 min
Cook 150 min
Total 165 min
Easy
- 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
Video
Preparation
- Add some olive oil to a saucepan with a lid and, once heated, add the onions, diced beef and red peppers, frying for 5 minutes, stirring occasionally, until the meat is fully browned.
- Add the paprika, tomato purée, chilli flakes and season with salt and pepper. Mix and fry for 2 minutes more.
- Add the cabbage and stir, frying while stirring occasionally for 3–5 minutes, until most of the oil has cooked away.
- Pour in the boiling water, making sure 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.
- Serve in wide bowls and leave to cool for 5 minutes.
Tips from the ZestyPlate Kitchen
- Brown the beef and peppers well first for a rich, savoury base.
- Let it simmer long and slow so the cabbage softens and the meat turns tender.
- Paprika is key — let it cook briefly with the meat to bloom its flavour.
- Make sure the water just covers everything, topping up if it reduces too much.
Frequently Asked Questions
A stewing cut with some marbling, like chuck or shin, becomes lovely and tender over the long simmer.
Yes — like most stews it's even better the next day once the flavours settle. Reheat gently before serving.
Certainly — carrots, potatoes or beans all suit it. Cabbage is the star, but the stew is forgiving.
Crusty bread is perfect for the savoury broth, and a dollop of yogurt or sour cream is lovely on top.
