Ingredients:

For the Stew:

• 1 kg meat (beef, pork, or a mix)
• 1.5 kg cabbage, finely chopped
• 300 g onions, diced
• 200 g carrots, grated
• 200 g tomato paste
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1.5 tsp Khmeli Suneli (a Georgian spice mix)
• Hot pepper, to taste (optional)

For the Sauce:

• 330 g sour cream (about 1 1/3 cups)
• 15 g fresh dill, finely chopped
• 2 garlic cloves, minced
• 1 tsp adjika (a spicy Georgian sauce, optional)

Step-by-Step Instructions:

Step 1: Prepare the Meat and Vegetables

1. Cut the meat: Begin by cutting the meat into bite-sized pieces. You can use beef, pork, or a combination of both depending on your preference.
2. Chop the vegetables: Finely chop the cabbage, dice the onion, and grate the carrots. Set aside.

Step 2: Brown the Meat

1. Heat oil: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
2. Brown the meat: Add the meat pieces and brown them on all sides. This should take about 6-8 minutes. Once browned, remove the meat and set it aside.

Step 3: Sauté the Vegetables

1. In the same pot, add a bit more oil if necessary, and sauté the onions until they become translucent, about 3-4 minutes.
2. Add the grated carrots to the onions and cook for another 3-4 minutes until softened.

Step 4: Add Tomato Paste and Seasonings

1. Once the onions and carrots are softened, stir in the tomato paste and cook for 2-3 minutes to let the flavors blend.
2. Season the mixture with 2 tsp salt, 1 tsp black pepper, and 1.5 tsp Khmeli Suneli. If you like heat, you can also add some hot pepper at this stage.

Step 5: Combine Everything and Cook

1. Return the browned meat to the pot and stir everything together.
2. Add the finely chopped cabbage to the pot. Stir to combine the cabbage with the meat and vegetable mixture.
3. Add water: Pour enough water to just cover the ingredients in the pot (about 1 liter or more, depending on the size of your pot).
4. Bring to a boil: Once the stew starts to boil, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally. This slow cooking will help the flavors meld together and the meat to become tender.

Step 6: Prepare the Creamy Sauce

1. While the stew is cooking, prepare the sauce. In a small bowl, mix together 330 g sour cream, 15 g chopped fresh dill, and 2 minced garlic cloves.
2. Add 1 tsp adjika for a spicy kick (optional).
3. Stir the sauce until smooth and set it aside in the refrigerator to chill until the stew is ready.

Step 7: Serve the Stew

1. Once the stew has simmered and the meat is tender, taste and adjust the seasoning with more salt or pepper if necessary.
2. Ladle the stew into bowls and top with a spoonful of the prepared creamy sauce for added flavor.
3. Optional garnish: You can sprinkle extra chopped dill or fresh parsley on top for a fresh and vibrant finish.

Cooking Tips:

• Choosing the meat: Use meat with some fat content (like beef chuck or pork shoulder) for extra flavor. You can also use lamb for a more distinct taste.
• Slow cooking: The longer you let the stew simmer, the more tender the meat will become, and the flavors will deepen. Be patient for the best results.
• Spicing it up: If you love spicy food, feel free to add more adjika or hot pepper to the stew and sauce to give the dish a bold kick.
• Make-ahead tip: The stew tastes even better the next day, so it’s perfect for meal prep. You can store leftovers in the refrigerator for up to 3-4 days.

Storage:

• Refrigeration: Store the stew in an airtight container in the refrigerator for up to 4 days.
• Freezing: The stew can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it on the stovetop over medium heat.
• Sauce storage: The sour cream sauce can be refrigerated in a sealed container for up to 3 days.

Nutritional Facts (Per Serving):

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 20g
• Fats: 25g
• Fiber: 6g

FAQs:

1. Can I use a different meat for this stew? Yes, you can substitute beef or pork with lamb, chicken, or turkey. However, cooking times may vary depending on the meat used.
2. Is it necessary to add the sour cream sauce? While the stew is delicious on its own, the sour cream sauce adds a creamy and tangy flavor that complements the richness of the dish. However, you can skip it if preferred.
3. Can I make this stew in a slow cooker? Yes, you can transfer everything to a slow cooker after browning the meat and sautéing the vegetables. Cook on low for 6-8 hours or on high for 4-5 hours.
4. How can I make this dish vegetarian? Substitute the meat with a plant-based protein like lentils or chickpeas and use vegetable broth instead of water. Add more vegetables such as mushrooms or bell peppers to enhance the flavor.

Conclusion:

This Hearty Meat and Cabbage Stew is a delicious and warming dish that’s perfect for family meals or large gatherings. Its rich flavors, thanks to the blend of spices and the creamy sour cream sauce, make it both comforting and filling. Whether you’re preparing it for dinner or making it ahead for the week, this stew will be a hit every time. Pair it with crusty bread or enjoy it on its own for a satisfying, home-cooked meal. Enjoy!