Braised cabbage with beans, potatoes, meat and vegetables

Soak beans overnight in cold water.

Put the soaked beans in a small saucepan, pour cold water, add a bunch of herbs or a bunch of herbs, bay leaf, washed onion, cloves, let the water boil and cook over low heat until tender.

While the beans are cooking, prepare the other side of the dish.

Put a 5-liter saucepan on fire, add oil.

Cut the meat into large portions and put in a preheated pan to fry, add a little salt.

Peel the carrots, cut into large circles - 1.5 cm thick.

Remove the fried meat from the pan, and instead put the carrots to fry.

Peel the onion, cut into large half rings, add to the carrots.

Sweet pepper wash, peel, cut into wide large strips and add fry to the carrots and onions.

While the vegetables are frying, cut the cabbage into quarters, remove the stalk. Kachan can be added to beans that are boiled to taste the broth.

Peel potatoes.

Peel the garlic, crush with the blade of a wide knife, finely chop and pour over carrots, onions and peppers, mix, wait for half a minute and remove the pan from the heat.

Put the fried meat on top of carrots and onions.

Grind the pepper in a pepper mortar or on a cutting board with the blade of a wide knife and sprinkle over the roast.

Add spices, prunes.

Put cabbage in a saucepan, put peeled whole potatoes on top and pour a glass and a half of water.

Cover the pot with vegetables, put on fire, let the water boil and simmer under the lid over medium heat until tender (40-50 minutes).

Remove the onion, cabbage head, spices from the boiled beans, drain the rest of the bean broth separately.

Remove potatoes and meat from cooked cabbage, keeping them warm.

Pour the boiled beans into the cabbage, salt everything, mix gently, put the meat and potatoes on top again, cover and simmer over low heat for 10 minutes.

First, take out the potatoes, meat, pour the dish onto a wide dish, put the potatoes, meat on top, sprinkle with chopped herbs.