Goulash with peppers and white cabbage

Name: Goulash with peppers and white cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g mixed goulash; 2 red peppers; 750 g White cabbage; 2 Onions; 40 g streaky smoked bacon; 1-2 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Tomato juice; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g mixed goulash
2 red peppers
750 g White cabbage
2 Onions
40 g streaky smoked bacon
1-2 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Tomato juice
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Clean, wash and cut the peppers into strips. Clean the white cabbage, cut out the stalk. Quarter cabbage, cut into fine strips, wash and drain.
2
Peel and chop the onions. Finely dice the bacon and leave it crisp in a roaster and take it out. Heat the lard in the frying fat. Sauté the onions and meat in it vigorously while turning. Add tomato paste and white cabbage.
3
Season with salt and pepper. Stir-fry again for about 10 minutes. Deglaze with tomato juice and 1 litre water. Cover and stew for about 50 minutes. Add the peppers 15 minutes before the end of the cooking time.
4
Sprinkle in sauce thickener, season to taste again. Serve sprinkled with chopped parsley and bacon.