This hearty savoy cabbage stew with ground meat and potatoes is a dish that reminds me of my childhood. My grandma always cooked it in the fall when the savoy cabbage came fresh from the field. The scent that then wafted through the house was simply unmistakable and immediately awakened cozy feelings. It is a down-to-earth meal that nourishes and warms, perfect for cold days. The savoy cabbage is the star of this stew. It brings a slightly tart, earthy note with it, which harmonizes wonderfully with the hearty ground meat. When buying, make sure to have a firm, closed head with crisp leaves. The potatoes, preferably waxy varieties such as Linda or Princess, provide satiety and a pleasant texture. They absorb the flavors of the broth and savoy cabbage and become wonderfully soft. The ground meat, ideally mixed, provides the savory component and makes the stew a complete meal. Onion and garlic form the aromatic base, while sweet paprika adds a light sweetness and a beautiful color. The preparation with the Thermomix® is very simple. First, onion and garlic are chopped, which goes lightning fast in the Thermomix®. Be careful not to mix for too long so that they don't become mush. Sautéing in clarified butter unfolds the aromas and prepares the ground for the ground meat. Searing the ground meat in a separate pan is important so that it turns nicely brown and develops roasted flavors. These roasted flavors are crucial for the taste of the stew. After potatoes and broth have been added, they simmer in the Thermomix® until they are almost cooked. The savoy cabbage is added later, as it softens faster. The reverse rotation of the knife prevents the savoy cabbage from being chopped too much. For a vegetarian version, you can simply omit the ground meat or replace it with a plant-based ground meat alternative. Tofu, smoked or natural, also goes well in the stew. Instead of vegetable broth, you can also use a mushroom broth to give the dish an additional umami note. Also experiment with other spices such as caraway, marjoram or thyme. They go perfectly with savoy cabbage and give the stew an individual touch. Serve the savoy cabbage stew with a dollop of sour cream or crème fraîche and fresh, chopped parsley. A crispy farmhouse bread or a rye roll go perfectly with it. If you like it a bit more hearty, you can also sprinkle a few slices of fried bacon cubes over it. The savoy cabbage stew can be prepared and warmed up well. It tastes even better when it has steeped for a day. Leftovers can easily be stored in the refrigerator and consumed within 2-3 days. It is also good for freezing. So you always have a delicious and warming meal at hand.

Hearty Savoy Cabbage Stew with Ground Meat and Potatoes

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Description

Ingredients (12 ingredients)

Preparation (8 steps)

Prepare savoy cabbage

Prepare potatoes

Chop onion and garlic

Sauté onion and garlic

Fry ground meat

Add potatoes and broth

Add and steam savoy cabbage

Season and serve

Finished cooking? Great! 🎉

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