Cabbage stewed with meat
4 servings
60 minutes
Cabbage stewed with meat is a classic dish of German cuisine that combines simplicity and rich flavor. Historically, it originated as a peasant dish where cabbage and meat were the main accessible ingredients. The preparation starts with frying the meat until it gets an appetizing crust and then infusing it with the aromas of onion, carrot, and tomato paste. The cabbage is sautéed until golden brown to reveal its sweetness before being combined with the meat and stewed to a tender texture. Bay leaves and spices add depth to the flavor while garlic and herbs finish the composition with fresh notes. It can be served with mashed potatoes or fresh bread. This hearty, warming dish is perfect for family dinners and evokes the traditions of home cooking.
1
Cut the meat (pork or chicken) into small cubes, place it in a pan with well-heated sunflower oil, and set it on high heat. When the foam subsides, add salt and pepper to taste. When the meat starts to brown, add finely chopped onion. After the onion turns brown, add julienned carrots and fry for 5 minutes. Add a tablespoon of tomato paste and fry for another 2 minutes. Then add boiling water to the pan with the meat, add a bay leaf, and simmer on low heat for 40 minutes.
- Pork: 400 g
- Sunflower oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Onion: 1 piece
- Carrot: 1 piece
- Tomato paste: 1 tablespoon
- Bay leaf: 1 piece
2
Chop the cabbage into strips, place it in a large skillet, and fry until golden brown. At the end of frying, lightly salt.
- White cabbage: 2 kg
- Salt: to taste
3
Mix cabbage and meat, add boiling water if necessary, and simmer on low heat for 10-15 minutes. At the end, add finely chopped herbs and minced garlic, then remove from heat.
- White cabbage: 2 kg
- Pork: 400 g
- Sunflower oil: to taste
- Garlic: to taste
- Green: 50 g