Cameroonian Cabbage and Beef Stew

By Precious Kitchen · 75 min

Ingredients

Instructions

1. Shred the cabbage: cut the head into 4-6 wedges (up to 8 for a larger cabbage), then slice the wedges on the slicing side of a box grater. Slice any loose leaves.
2. Bring a large pot of water to a boil and add 2 teaspoons of salt. Push the cabbage in with a wooden spoon to submerge it, then turn off the heat, cover and leave for 5 minutes.
3. Drain the cabbage in a colander and rinse immediately with cold water. Squeeze out the excess water and set aside.
4. Put the beef in a pot with ½ teaspoon of salt, ¼ teaspoon of ground white pepper, 2 tablespoons of the chopped onion and 1 cup of water. Cook for 8-10 minutes, until tender.
5. Heat the oil on high until shimmering. Add the onion and sauté for 1 minute. Add the diced tomatoes and cook for 15 minutes, stirring often so they do not burn; they will shrink considerably.
6. Add the garlic and ginger paste and stir for 1 minute. Add the white pepper and stir for 1 minute. Add the carrot matchsticks and stir for 2 minutes.
7. Return the beef with ¼ cup of its broth and simmer for 2 minutes.
8. Add the cabbage and stir well. Add the chicken bouillon powder and stir, then add salt to taste and stir again. Simmer for 2-5 minutes, then taste and adjust the seasoning. Serve warm.

Summarized from Precious Kitchen's video. Watch it for the details.

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