Elk I always before cooking soaked for 10-12 hours in cold water, blood less and the meat more soft turns.

Let's start with... meat. Cut into pieces (approximately 2*3 cm), large veins removed, put in a pan (you can pan) to pour vegetable oil and start to fry. If there is foam, it must be clean. Periodically stir. Can first time a little salt.

While the meat is fried, shinkuem cabbage and onions. The cabbage will add in two steps.

After about 10-15 minutes, when the broth is evaporated and the meat is frying, add half of cabbage, a little bit podsalvage and pour 1/3 Cup of water. Do not stir, cover with a lid for about 5-7 min. When cabbage settles, stir and add the second batch of cabbage, cover with a lid. After 5-7 min mix everything. Diminish the fire.

If You have to this moment evaporate all the water, I advise you to add a little more, I have a different case. Add the onions. Leave to stew for 10-15 minutes. Now it's time to add the tomato paste or ketchup, and pepper. To my taste the ketchup can be spicy, as you like. In General, add all and mix well. Simmer until cooked for another 20-25 minutes over low heat stirring occasionally with the lid closed. The colors can be richer, it depends on the tomato component.

Bon appetit.