Lohano Basdi (Cabbage with Meat)

Ingredients

• 1 pound meat, fat, of beef
• 3 cups broth
• 3 pounds cabbage
• 2 dry onions, medium
• 2 tomatoes, ripe
• Salt and red pepper to taste

Method

1. 1

   Cut the cabbage into egg-sized pieces, and the meat into one-half the size of the cabbage pieces.

2. 2

   Also chop coarsely the onions and put them all, alternately, into a suitable vessel.

3. 3

   Season with salt and the red pepper.

4. 4

   Then, after adding the cut tomatoes and the broth, boil on a moderate fire until the meat and cabbage become very tender.

5. 5

   It is better to serve this Basdi at least six to eight hours after cooking, when it should be reheated.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 29. The excerpt below is the record exactly as published.

1 pound meat, fat, of beef, 3 cups broth (or plain mutton, or lamb water) 3 pounds cabbage Salt and red pepper to 2 dry onions, medium taste 2 tomatoes, ripe (or 3 to 4 tablespns. of canned) Cut the cabbage into egg-sized pieces, and the meat into one-half the size of the cabbage pieces. Also chop coarsely the onions and put them all, alternately, into a suitable vessel. Season with salt and the red pepper. Then, after adding the cut tomatoes and the broth, boil on a moderate fire until the meat and cabbage become very tender, (It is better to serve this Basdi at least six to eight hours after cooking, when it should be re- heated.) Another dish equally valuable in their diet is Tureli Chuvedge, or mixed vegetables with meat: I pound meat, fat, of i bunch parsley mutton or lamb ^ bunch mint 1 pound eggplant 5*6 strips celery i pound green beans 3 to 4 tomatoes, ripe and 2 dry onions, medium unripe Salt and red pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.