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Cabbage Roll Stew | Hearty One-Pot Meal
(0)
55 min
Under an hour
Knuspr-Küche
Der herzhafte Geschmack klassischer Kohlrouladen unkompliziert in einem Topf vereint: Saftiges Schweinehackfleisch, zarter Weißkohl und festkochende Kartoffeln geschmort in kräftiger Rinderbrühe mit feiner Kümmel- und Majorannote.
Ingredients
Preparation method
Preparation
Clean the white cabbage, remove the core, and cut the cabbage leaves into bite-sized pieces. Peel the potatoes and carrots and cut them into approx. 1.5 cm cubes. Finely dice the yellow onion and garlic.
Browning & Braising
Heat 2 tbsp clarified butter in a large Dutch oven. Add the minced pork and brown thoroughly over medium to high heat while stirring until crumbly. Add the onions and garlic and sauté for approx. 2–3 minutes until translucent.
Stir in the tomato paste and mustard and roast briefly for approx. 1 minute until an aromatic fond forms at the bottom. Season with sweet paprika powder, ground caraway, dried marjoram, 1 tsp fine table salt, and 1 tsp black pepper.
Chef's tip
A splash of dark balsamic vinegar or a small dash of apple cider vinegar before serving perfectly rounds off the natural sweetness of the white cabbage.
Like almost all traditional stews, the cabbage roll stew tastes even more flavorful reheated the next day, as the flavors develop fully.
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