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Schichtkohl mit Hackfleisch & Kartoffeln | Bake to the roots

Cabbage Stew with Minced Meat & Potatoes

  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:40
  • Total Time: 00:50
  • Yield: 4 1x
  • Category: Stews
  • Cuisine: Germany
  • Diet: Vegetarian


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.



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. 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.


Enjoy cooking!

Keywords: stew, cabbage, potatoes, minced meat, winter