easymainmeatCC0 1.0 Universal
Savoy Cabbage & Minced Meat Stew (Wirsingeintopf)
The rustic one-pot comfort of German autumn: tender ruffled savoy cabbage simmered with browned minced meat, potatoes, caraway seeds, and rich beef broth.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
4servings
- Fresh savoy cabbage600 g
- Ground beef or pork-beef blend400 g
- Potatoes3 piece
- Carrots2 piece
- Yellow onion1 piece
- Hot beef stock750 ml
- Butter or vegetable oil25 g
- Caraway seeds3 g
- Salt
- Black pepper
Preparation Steps
1
Melt butter in a large pot and brown ground beef over medium heat for 6-7 minutes, breaking it into crumbles until well seared.
7 min timer
2
Add chopped onion, carrots, and caraway seeds; sauté for 3-4 minutes until aromatic and tender.
4 min timer
3
Add savoy cabbage strips and diced potatoes. Pour in hot broth, season with salt and pepper, cover, and simmer on low for 25 minutes until potatoes and cabbage are fork-tender.
25 min timer
4
Lightly crush a few potato chunks to naturally thicken the stew, adjust seasoning, and ladle steaming hot into bowls.
3 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
