Kulshedra with Carrots and Cabbage with Dill

Method

1. Heat oil in a pot. Sauté onion until soft.
2. Add beef, cook until browned on all sides.
3. Stir in carrots, cabbage, salt, pepper, and dill.
4. Add 500ml water, bring to a boil, then simmer for 1.5 hours.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.