Goulash pot

Name: Goulash pot
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Head (about 1 kg) White cabbage; 1 Vegetable Onion; 1 kg mixed goulash; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 go. Tbsp. flour; 150 g dried tomatoes; 1 pot of marjoram

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Head (about 1 kg) White cabbage
1 Vegetable Onion
1 kg mixed goulash
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 go. Tbsp. flour
150 g dried tomatoes
1 pot of marjoram

Directions

1
Clean cabbage, cut into slices. Leaf until the stalk, wash and drain well. Peel and chop onion. Dab goulash dry. Heat lard in a roasting pan.
2
Sauté the goulash over a high heat for about 10 minutes while turning. Season with salt and pepper. Add onion cubes and cabbage, fry for another 10 minutes. Dust with flour and stir in. Deglaze with 1 litre of water, cover and braise for about 45 minutes.
3
Add dried tomatoes and another 1/2 litre of water. Cover and braise for another 45 minutes. Season to taste with salt and pepper. Chop marjoram and stir in.