Clean the onions and prepare the meat, which we cut into smaller pieces. Chop the onion finely because, after long cooking, it will almost disappear in the beef stew. Cut the cabbage with a kitchen knife, into thin slices, but it’s no problem if you can’t cut it very thin. Finely chop the thyme and dill.
In a smaller saucepan, heat about 100 ml of olive oil, in which we will fry the chopped onion, two-three minutes. Add a tablespoon of sweet pepper paste stir and fry until the onion becomes translucent. Add the meat, the sweet paprika powder, stir and simmer for about 15 minutes. Season with sea salt, freshly ground pepper and caraway powder, add about 600 ml of beef stock, and let it simmer for about 45 minutes.
Take a soup pot, heat 50 ml of olive oil in this and fry the chopped onion. Season with caraway powder and sugar, stirring occasionally. Add sliced cabbage, the first half of the quantity, mix and then the other half of the cabbage. Season with sea salt, add tomato juice, stir and bring to the boil. Add a cup of water, thyme and half of the chopped dill. Boil everything over low heat for about 20 minutes until the cabbage softens a little.
With the help of a ladle, we remove the beef from the stew and add it to the cabbage stew. Add the other half of chopped dill and simmer for another 15 minutes, until it evaporates from the liquid and we get the desired consistency.
Serve hot, with fresh bread and a little sour cream or Greek yogurt on top.
You can use any type of fresh cabbage, preferably from summer varieties.