Cabbage and Veal Stew (Šah taj maš )

A hearty traditional Romani dish that combines cabbage, veal, and colorful vegetables. Slow-cooked until tender, it’s full of comforting flavors and perfect for family meals.

Skill level

Portion

5

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Meal

Ingredients

  • 2 heads of cabbage
  • 500 g veal
  • 4 onions
  • 4 carrots
  • 2 yellow, 2 red, and 2 green bell peppers
  • 4 tomatoes
  • 200 ml oil (about 1 glass)
  • 200 ml water (about 1 glass)
  • Salt, Vegeta (seasoning mix), red pepper, black pepper
  • Fresh parsley

Procedure

2h 30min

  1. Finely chop the onions. Cut the veal into bite-sized cubes.
  2. Heat the oil in a large pot. Add the onions and veal, and sauté until lightly browned.
  3. Slice the peppers and carrots. Add them to the pot and sauté for a few more minutes.
  4. Shred the cabbage and add it along with one glass of water. Stir well.
  5. Dice the tomatoes and add them to the pot. Season with salt, Vegeta, red and black pepper, and stir again.
  6. Cover the pot and let the stew simmer over medium heat for about 2 hours, stirring occasionally, until the cabbage and meat are soft and tender.
  7. Just before serving, sprinkle with chopped fresh parsley.