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Layered Cabbage Stew | Hearty Autumn Classic
(0)
65 min
Under an hour
Knuspr-Küche
Ein herzhafter deutscher Traditions-Eintopf für gemütliche Herbsttage: Zart geschmorter Weißkohl, saftiges Schweinehackfleisch und feine Kartoffelwürfel treffen auf aromatischen Kümmel und kräftigen Rinderfond. Einfach im One-Pot zubereitet und wunderbar wärmend.
Ingredients
Preparation method
Preparation
Clean the white cabbage, quarter it, cut out the hard core, and cut the cabbage leaves into bite-sized diamonds or squares of approx. 3 cm. Peel the potatoes and cut into approx. 2 cm cubes. Finely dice the onions and garlic cloves. Wash the parsley, shake dry, and finely chop.
Browning & layering
Heat 1 tbsp of clarified butter in a large, heavy stewing pot. Fry the minced pork over high heat, breaking it up until nicely browned. Add half of the onions and the garlic and sauté for 2 minutes. Stir in the tomato paste, paprika powder, caraway, marjoram, and a little salt and pepper, and fry briefly. Transfer the minced meat from the pot onto a plate.
Add the remaining tablespoon of clarified butter to the same pot and sweat the remaining onions briefly. Now layer in the pot: Spread one-third of the chopped white cabbage and potato cubes over the bottom of the pot, then add half of the browned minced meat on top. Layer with cabbage and potatoes again, distribute the remaining minced meat, and finish with the final layer of cabbage and potatoes.
Chef's tip
Even better the next day: Layered cabbage infuses wonderfully overnight and tastes almost more aromatic when reheated on the second day.
The ground caraway and dried marjoram not only enhance the hearty flavour, but also make the cabbage particularly easy to digest.
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