Picadillo With Cabbage And Bell Pepper Recipe by lucry
Cooking Instructions 1 hr. 1 Place the ground beef in a pot with enough water and a few wedges of onion. Bring to a boil and cook until done. 2 Thinly slice the cabbage and bell pepper. 3 Finely chop the red onion and sauté it in pork lard until translucent. 4 Add the cabbage and bell pepper to the sautéed onion and gently mix until they change color. 5 Drain the cooked ground beef and reserve the broth. 6 Add the breadcrumbs, milk, eggs, salt, pepper, and nutmeg to the beef and mix well. 7 Pour the beef mixture into the pan with the sautéed cabbage and bell pepper. Add 3 1/2 cups of the reserved beef broth (about 830 ml). 8 Cook until it comes to a boil, then simmer for 5 minutes. 9 Serve with pickled red onions. 1 Place the ground beef in a pot with enough water and a few wedges of onion. Bring to a boil and cook until done. 1 Place the ground beef in a pot with enough water and a few wedges of onion. Bring to a boil and cook until done. 2 Thinly slice the cabbage and bell pepper. 2 Thinly slice the cabbage and bell pepper. 3 Finely chop the red onion and sauté it in pork lard until translucent. 3 Finely chop the red onion and sauté it in pork lard until translucent. 4 Add the cabbage and bell pepper to the sautéed onion and gently mix until they change color. 4 Add the cabbage and bell pepper to the sautéed onion and gently mix until they change color. 5 Drain the cooked ground beef and reserve the broth. 5 Drain the cooked ground beef and reserve the broth. 6 Add the breadcrumbs, milk, eggs, salt, pepper, and nutmeg to the beef and mix well. 6 Add the breadcrumbs, milk, eggs, salt, pepper, and nutmeg to the beef and mix well. 7 Pour the beef mixture into the pan with the sautéed cabbage and bell pepper. Add 3 1/2 cups of the reserved beef broth (about 830 ml). 7 Pour the beef mixture into the pan with the sautéed cabbage and bell pepper. Add 3 1/2 cups of the reserved beef broth (about 830 ml). 8 Cook until it comes to a boil, then simmer for 5 minutes. 8 Cook until it comes to a boil, then simmer for 5 minutes. 9 Serve with pickled red onions. 9 Serve with pickled red onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Chicken Thighs 10 Minute Eggnog Pie Easy! Caramel Banana Milk Pudding Butter cookies Oatmeal Cookies Baked Chicken Thighs 10 Minute Eggnog Pie Easy! Caramel Banana Milk Pudding Butter cookies Oatmeal Cookies Baked Chicken Thighs Chop suey Beer sausage taters Mushroom avocado quesdilla Deviled egg pasta salad Suji Ka Halwa Methi Parathas Sweet buttered corn on the cob Herb honey roasted chicken Matar Nimona Baked Chicken Thighs Chop suey Beer sausage taters Mushroom avocado quesdilla Deviled egg pasta salad Suji Ka Halwa Methi Parathas Sweet buttered corn on the cob Herb honey roasted chicken Matar Nimona