|
Classic
Cook Books
< last page | next page >
page 163
12. CABBAGE WITH MEAT.
LAHANA BASDI-KELAM.
Ingredients:
Meat...... 1 pound, fat, of beef, mutton or lamb.
Cabbage ............................... 3 pounds.
Dry Onions ........................... 2, medium.
Tomatoes....... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Broth (or plain water)................ 3 cupfuls.
Salt and red pepper, to taste.
Method:
Cut the cabbage into egg-sized pieces, and the meat into one-half the size of
the cabbage pieces. Also chop coarsely the onions, and put them all,
alternately, into a suitable vessel. Season with salt and the red pepper. Then
after adding the cut tomatoes and the broth, boil on a moderate fire until the
meat and cabbage become very tender.
It is better to serve this Basdi at least six to eight hours after it is cooked,
when it should be reheated.
< last page | next page >
Classic
Cook Books
|
