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Recipes · Soups & stews

Cabbage Stew with Ground Meat

AI-written · not yet kitchen-tested

One pot, inexpensive ingredients and a stew that lasts several days: cabbage, potatoes and carrots braise with ground meat in a robust broth. The meat is browned separately first, so it stays crumbly and adds a roasted flavor.

  • Serves 5
  • Prep 25 min
  • Cook 47 min
  • Total 72 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 500 g (1.1 lb) ground beef and pork
  • 600 g (1.3 lb) green cabbage about 1/2 head
  • 400 g (14 oz) waxy potatoes
  • 2 carrots
  • 1 onion
  • 2 tbsp oil
  • 2 tbsp tomato paste
  • 1 l (4 1/4 cup) beef or vegetable broth
  • 1 tsp caraway seeds
  • 1 tsp sweet paprika
  • 1 bay leaf
  • 1 tbsp vinegar
  • salt and pepper to taste

Method

  1. Quarter the cabbage, remove the core and cut the cabbage into 1/2-inch (1 cm) strips. Peel the potatoes and carrots and cut them into 5/8-inch (1.5 cm) cubes; dice the onion.
  2. Heat the oil in a large pot over high heat and brown the ground meat for 8 minutes until crumbly and well browned. Remove it and set aside.
  3. In the same pot cook the onion and carrots for 4 minutes, then add the tomato paste and paprika and toast for 2 minutes.
  4. Add the cabbage and cook, stirring, for 3 minutes, then add the potatoes, broth, caraway and bay leaf. Bring to a boil and simmer, covered, for 20 minutes.
  5. Return the meat to the pot and simmer for another 10 minutes. Season with vinegar, salt and pepper and remove the bay leaf.

Tip: The cabbage stays tender but not mushy if it simmers for no more than 30 minutes in total.

Tip: The stew freezes well. When reheating, add a little broth, because the potatoes absorb liquid.

Food safety: Always cook ground meat all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer. Do not taste raw ground meat.