LIBERIAN CABBAGE STEW

Ingredient

    -         1 Medium size cabbage

    -         1 mixed pkg. chicken thighs, and drum sticks

    -         1/2  cubes

    -           1 lb. beef stew meat

    -         3-4 tsp. tomato paste

    -         Water

    -         1/4 tsp. black pepper

    -         1 tsp. salt, if desired

    -         2 bouillons, chicken

    -         1 onion, chopped

    -         Vegetable oil

    -          Meat tenderizer

Method

- Cut off stem at cabbage head. Cut cabbage in 4 quarters. Chop up each into large chunks. Put aside.

- Season chicken with extra salt. Separately, season beef with meat tenderizer, salt, and pepper. Set aside.

-  Heat a little vegetable oil in a frying pan. Fry chicken and meat together until golden brown or firm. Put contents in a bowl.

-  Lower the heat, pour oil in pot to cook cabbage. Put in cabbage. Fry cabbage until stiffness is limbo. Raise temperature to moderate. Stir constantly.

-  Put in onions, salt, pepper, and tomato paste. Stir and simmer for about 5 minutes. Stir once.

-  Add chicken, beef stew meat, and cubes. Stir and let it simmer for about 3 minutes and stir again.

-  Add water. Water should be an inch above contents. Stir.

-  Stir occasionally. When contents begin to thicken, lower the heat. Watch it carefully to prevent sticking at bottom. When contents begin to stick, turn off heat.  Ready to serve.

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