Stewed cabbage with meat

Ingredients:

• 2 medium heads of cabbage
• 700 g – 900 g beef neck
• 2-3 tbsp. meat seasoning
• 1 large onion, diced
• 2 large carrots, grated
• 1 tbsp. sauerkraut, squeeze thoroughly
• 3/4 cup (150 g) tomato paste
• 1.5 tbsp. l. brown sugar
• 2 tbsp. heavy cream
• 0.5 cups of water
• 1 teaspoon of salt
• 0.5 tsp pepper
• 2 bay leaves
• 6 tbsp. l. olive oil

Preparation:

1. Cut the beef into small pieces 1.3 cm thick, sprinkle seasoning for meat, place in a sealable bag and refrigerate for 4 hours or overnight.
2. Finely shred 1 head of cabbage (discard the stalk), place it in a large saucepan, and cover with boiling water. Let it sit for 30 minutes. After 30 minutes, drain the water and squeeze out any excess moisture.
3. Shred the second head of cabbage (discard the stalk) and add it to the blanched cabbage along with the sauerkraut. Mix thoroughly.
4. Pour 2-3 tablespoons of olive oil into a well-heated frying pan. Fry the meat over high heat until golden brown. Use two pans to avoid crowding the meat in one. Otherwise, the pan will cool down and the meat will lose juices instead of browning. Pour the cooked meat into the bowl with the cabbage.
5. Add 4 tablespoons of oil to the same pan where the meat was cooked and sauté the onion and grated carrots until soft, about 7-8 minutes. Add the tomato paste, heavy cream, 0.5 cups of water, 1 teaspoon of salt, 1.5 tablespoons of brown sugar, and a sprinkle of black pepper. Mix thoroughly and cook for a few minutes until fully cooked. Add the sautéed vegetables to the cabbage and mix everything together.
6. Place the cabbage in a roasting pan or large saucepan with a tight-fitting lid, add 2 bay leaves. Simmer over medium heat for 25 minutes, stirring a couple of times. Reduce the heat to medium-low and set a timer for 45 minutes, stirring every 15 minutes. Remove the cabbage and meat from the heat and serve with bread and pickled cucumbers.