Description Edit

In Romanian: Varza acra cu carne de berbec

Ingredients Edit

Directions Edit

  1. Cut the meat in bite size pieces and fry very little in lard.
  2. Add water to cover and let boil, covered, about a half hour.
  3. During this time, chop the cabbage.
  4. Then add it to the meat, also adding paprika, tomato paste, and a little water.
  5. Let boil, at slow temperature for another hour.
  6. If the liquid evaporates, add a little warm water.
  7. Then bake in the oven for another hour. Serve with polenta.
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