German cuisine · Soups & Stews

Savoy Cabbage Stew

Tender braised savoy cabbage with potatoes and small meatballs, seasoned with nutmeg and caraway.

Ingredients · for 4 servings

• 1 head savoy cabbage (approx. 1 kg)
• 500 g ground beef
• 600 g waxy potatoes
• 2 onions
• 1 egg
• 2 tbsp breadcrumbs
• 1 l strong beef stock
• 2 tbsp clarified butter
• 1 tsp nutmeg
• 1/2 tsp caraway seeds
• Salt, pepper

Instructions

1. Quarter the savoy cabbage, cut out the core and slice the leaves into 2 cm wide strips; finely dice the onions and peel and dice the potatoes.
2. Knead the ground beef with half the diced onion, the egg, breadcrumbs, salt and pepper, and shape into about 20 walnut-sized meatballs.
3. Heat clarified butter in a large pot and brown the meatballs all over for 5–6 min. over medium heat, then remove and set aside.
4. Sauté the remaining onions in the frying fat for 3 min., toast the caraway for 1 min., add the cabbage and let it wilt for 5 min. while turning.
5. Pour in the beef stock, add the potatoes and simmer covered for 20 min., then return the meatballs and let everything cook uncovered for another 10 min. until fully done.
6. Season generously with nutmeg, salt and pepper, and serve the stew in deep bowls with the meatballs on top.