I guess everyone knows them – the packaged mixes for pasta, casserole dishes, etc. you can find in basically every supermarket all over the world. The package normally contains spices, (artificial) flavors, and stuff like that and you add pasta, meat, veggies, or whatever to create a dish. These packages are quite popular because they promise great flavors and a dish that is ready in no time. Well… I think there is no need for stuff like that. Most of the time you can create the same dish with ingredients and spices you already have at home. This Cabbage Stew with Minced Meat & Potatoes is a good example here. So easy to prepare and very delicious ;)
If you visit this blog here more often, you might already know my opinion about baking mixes from supermarkets. Not needed. At all. Same for those mixes to make vanilla custard or jello ;P Products the world doesn’t really need. Preparing a simple pound cake, a custard, or even a cabbage stew like this one here with a few basic ingredients (which you often have at home anyway) is not complicated. For the cabbage stew, for example, you would have to get additional ingredients anyway, you have to chop veggies, you have to mix and fry stuff… all you add – some spices and a binding agent for the liquid in the stew. Hm. I can do that with stuff I have at home. Very easily.
Of course, you probably need a recipe to tell you what kind of spices should be used – only a few people out there will intuitively know how to prepare a proper Bolognese sauce or Goulash… but that’s what blogs like this one are for ;P We show you how to get rid of that convenience stuff and how to prepare stuff easily without any artificial flavors and other weird ingredients…
Some people will still say they love to make a dish with these packages – and that is fine. If you prefer using that stuff or think it tastes really good, you should continue using it. Everybody else has plenty of alternatives to do something else. Even if you just do it to compare package vs. homemade ;)
Well. Back to the cabbage stew. In winter, it could hardly go more seasonal and regional with potatoes and cabbage here in Germany. Potatoes and cabbage are two of the few vegetables that are available all winter long. I know… not very fancy but still something you can use to make delicious dishes.
The recipe is designed for a whole family. In case you are alone or only two at home you should definitely downscale the recipe. As delicious as the dish may be – two days in a row or possibly even longer is a bit difficult here, I think. It is cabbage. You will notice if you eat a lot of cabbage and so will everybody around you… just saying’! ;P
INGREDIENTS / ZUTATEN
1 small pointed cabbage (about 27 oz.)
16 oz. (450g) potatoes (waxy)
1.8 oz. (50g) bacon, diced
2 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, chopped
14 oz. (400g) minced meat (beef & pork)
2 tbsp. tomato paste
1 tsp. smoked paprika powder
1/4 tsp. marjoram
1/4 tsp. thyme
salt, pepper
30 fl. oz. (900ml) vegetable broth (hot)
sour cream to serve
some chopped chives to serve
1 kleiner Spitzkohl (etwa 750g)
450g Kartoffeln (vorwiegend festkochend)
50g Speck, gewürfelt
2 EL Olivenöl
1 große Zwiebel, gehackt
2 Knoblauchzehen, gehackt
400g Hackfleisch (gemischt)
2 EL Tomatenmark
1 TL Smoked Paprika Pulver
1/4 TL Majoran
1/4 TL Thymian
Salz, Pfeffer
900ml Gemüsebrühe (heiß)
Nach Belieben Schmand zum Servieren
etwas gehackter Schnittlauch zum Servieren
DIRECTIONS / ZUBEREITUNG
2. Heat up the oil in a large pot. Add the diced bacon and fry briefly until lightly browned. Add the onion and garlic and sauté for about 2-3 minutes. When the onions have started to get som color, add the ground beef and fry until nicely browned. Add the tomato paste, paprika powder, marjoram, and thyme and season as well with salt and pepper. Let everything cook for a moment, then add cabbage and potatoes and continue cooking for about 2-3 minutes. Deglaze with the hot vegetable stock. Bring everything to a boil, then reduce the heat and let everything simmer for about 30 minutes. The potatoes should be done and the cabbage should still have a little bite. Season to taste and serve with some sour cream and chopped chives.
2. Das Öl in einem großen Topf erhitzen. Den gewürfelten Speck dazugeben und kurz anbraten und auslassen. Die Zwiebeln und den Knoblauch dazugeben und für 2-3 Minuten anschwitzen. Wenn die Zwiebeln etwas Farbe bekommen haben, das Hackfleisch dazugeben und krümelig anbraten. Tomatenmark, Paprika Pulver, Majoran und Thymian dazugeben und mit Salz und Pfeffer würzen – alles kurz anschwitzen lassen, dann Kohl und Kartoffeln dazugeben und unter ständigem Rühren für 2-3 Minuten mit anbraten. Mit der heißen Gemüsebrühe ablöschen. Die Flüssigkeit einmal aufkochen lassen, dann die Hitzezufuhr reduzieren und alles für etwa 30 Minuten köcheln lassen. Die Kartoffeln sollten durch sein und der Kohl noch ein wenig Biss haben. Nach Belieben nachwürzen und dann mit etwas Schmand und gehacktem Schnittlauch servieren.
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Here is a version of the recipe you can print easily.
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Cabbage Stew with Minced Meat & Potatoes
- Prep Time: 00:10
- Cook Time: 00:40
- Total Time: 00:50
- Yield: 4 1x
- Category: Stews
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious hearty stew for the cold season to warm you and fill you up: Cabbage with Minced Meat and Potatoes. So good and enough to feed a whole family.
Ingredients
1 small pointed cabbage (about 27 oz.)
16 oz. (450g) potatoes (waxy)
1.8 oz. (50g) bacon, diced
2 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, chopped
14 oz. (400g) minced meat (beef & pork)
2 tbsp. tomato paste
1 tsp. smoked paprika powder
1/4 tsp. marjoram
1/4 tsp. thyme
salt, pepper
30 fl. oz. (900ml) vegetable broth (hot)
sour cream to serve
some chopped chives to serve
Instructions
1. Halve the cabbage, remove the stalk and cut into bite-sized pieces. Peel the potatoes and cut them into cubes. Peel and finely dice/chop the onion and garlic.
2. Heat up the oil in a large pot. Add the diced bacon and fry briefly until lightly browned. Add the onion and garlic and sauté for about 2-3 minutes. When the onions have started to get som color, add the ground beef and fry until nicely browned. Add the tomato paste, paprika powder, marjoram, and thyme and season as well with salt and pepper. Let everything cook for a moment, then add cabbage and potatoes and continue cooking for about 2-3 minutes. Deglaze with the hot vegetable stock. Bring everything to a boil, then reduce the heat and let everything simmer for about 30 minutes. The potatoes should be done and the cabbage should still have a little bite. Season to taste and serve with some sour cream and chopped chives.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
