1913 - The Oriental Cook Book

Cabbage with Meat

DDV CULINARY

Meat...... 1 pound, fat, of beef, mutton or lamb.
Cabbage ............................... 3 pounds.
Dry Onions ........................... 2, medium.
Tomatoes....... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Broth (or plain water)................ 3 cupfuls.
Salt and red pepper, to taste.

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 it is cooked, when it should be reheated.