Source: Enjoy Your Cooking Blog
- 1.5 lb ground beef
- 3 – 3.5 lb cabbage
- 2-3 carrots
- 2 big onions
- 3 roma tomatoes
- Fresh dill
- Vegetable oil (sunflower oil)
- Ground pepper
Warm up skillet with 1-2 tablespoons of vegetable oil; peel both onions, slice them into 1/4 inch pieces, fry over moderate heat.
While onions are being cooked, warm up another skillet with a bit of oil. If you have skillet big enough to fit all of the cabbage – use it, otherwise will need to fry cabbage in 2 portions. So, slice cabbage head in half, remove stem and shred it. Move to the warmed up skillet and fry over moderate heat until softened; don’t forget to stir.
While cabbage is cooking, peel all carrots and shred them, then add them to the skillet with onions and continue frying onions and carrots together for about 10 mins; stir occasionally:
Then add ground beef to the skillet with onions and carrots. Fry meat with vegetables until cooked; season with salt and ground pepper. Add finely chopped dill, mix and turn heat off.
Put meat with vegetables in a cast iron pot. Once second potion of cabbage is ready, pour it over meat. Blanch tomatoes, and chop them in blender, pour tomato pasta over cabbage layer and spread it; cover cooking pot with a lid, put over moderate low heat and cook on light simmer for 30-35 mins.
Stir, then serve.