The peculiarity and the main advantage of the dish is that it combines both a side dish and a main course. Besides, there is no strict recipe for it. If you like meat, put more of it, you can experiment with vegetables. In the summer it’s nice to put some aubergine or vegetable marrow. Ragout is the perfect way to save time and to feed you husband substantially. This is one of possible variants of cooking ragout, and you can think of your own recipes. The main thing – don’t add marshmallow…

Time of preparation: 15 min
Time for cooking: 1 hour

Ingredients for 6 portions:

1. 500g beef or lean pork 
2. 1 big carrot 
3. 1 big onion 
4. 500g potatoes 
5. 1 Bulgarian pepper 
6. ¼ head cabbage 
7. Pepper corn 
8. Milled black pepper 
9. Salt 
10. Pepper Chile 
11. Dill or parsley 
     

Preparation:

1. Dice meat. Pieces should be 3×3 sm. Pour some oil in a saucepan and fry the meat until it gets golden crunch.
2. Chop carrot into stripes about 1 sm wide. Add to the meat. Fry.
3. Dice potatoes. Put in the same saucepan. Make the flame smaller.
4. Chop onion and pepper and put in the saucepan. Salt,pepper, add ½ glass of water.
5. Chop cabbage and put in the top. Add bay leafs and pepper corn. Mix properly and braise for 50 min, stirring every 10 min.
6. When there is 10 min left, add some chopped greens.
7. Get out the bay leafs before serving.
    
   Advice:
   If you add vegetable marrow or aubergine, put it in the end, as they get ready quickly.