
Ingredients portion 4
Veal 400 g
Rice ½ cup
White cabbage 500 g
Onions 1 piece
Sweet pepper 2 pieces
Champignons 200 g
Garlic 1 clove
Ground red pepper 1 tsp.
Margarine 2 tablespoons
Salt to taste
Ground black pepper to taste
Meat broth 1 l
Cooking instructions 50 minutes
1 Dice the meat and chopped onion into the margarine.
2 Mix the shredded cabbage, ringed peppers and chopped mushrooms together. Add the meat. Fry briefly.
3 Put into the pots, pour over the stock and stew for 20-30 minutes.
4 Boil the rice until half cooked, then rinse, dry and add to the pots. Boil on a low heat.
Recipe tip You can use pork instead of veal, ceps instead of mushrooms and vegetable oil instead of margarine.