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Franconian Savoy Cabbage and Minced Meat Stew | Hearty Autumn Delight
(0)
50 min
Under an hour
Knuspr-Küche
Ein herzhafter Eintopfklassiker für kühle Herbsttage: Kräftig angebratenes Schweinehackfleisch trifft auf feinen Wirsing, gewürfelte Kartoffeln und Möhren, abgerundet mit Majoran, Kümmel und frischer Petersilie. Wärmend, bodenständig und voll purem Geschmack.
Ingredients
Preparation method
Preparation
Clean and quarter the savoy cabbage, cut out the tough core, and slice the leaves into bite-sized strips. Peel the potatoes and carrots and cut into approx. 1.5 cm cubes.
Finely dice the yellow onions and garlic cloves. Rinse the parsley with cold water, shake dry, and chop finely.
Browning & Braising
Heat the clarified butter in a heavy stew pot or large Dutch oven. Add the minced pork and brown over high heat for about 5 to 6 minutes until crumbly and golden brown.
Chef's tip
For even more flavor, the stew tastes almost better reheated the next day, as the flavors infuse wonderfully.
A slice of fresh, rustic farmhouse bread with a crispy crust or a dollop of sour cream pairs excellently with this.
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