Description
Zart geschmorter Weißkohl und würziges Hackfleisch verschmelzen in aromatischer Brühe. Goldgelbe Salzkartoffeln begleiten das saftige, leicht karamellisierte Kohlgericht – herzhaft, sämig und unwiderstehlich duftend.
Ingredients
Scale
- 1 ½ kg Weißkohl (white cabbage)
- 1 kg Hackfleisch (ground meat, typically mixed pork and beef)
- 1 medium onion
- Margarine (for frying)
- Salt
- Pepper
- Water
- Instant broth or bouillon cubes
- Caraway seeds (Kümmel), optional
Instructions
- Prepare the cabbage by removing any damaged outer leaves. Cut the white cabbage into small pieces or thin strips using a sharp knife. Set aside.
- Peel the onion and dice it into small, even pieces.
- Heat a generous amount of margarine in a large roasting pan or Dutch oven over medium-high heat. Add the cabbage in batches to avoid overcrowding the pan. Sauté each batch until the cabbage begins to brown and reduce in volume, stirring occasionally to prevent sticking. Once each batch is lightly browned, transfer it to a bowl and continue with the next batch until all cabbage is cooked.
- After all the cabbage is browned, return it to the roasting pan. Add the diced onions and sauté together with the cabbage for a few more minutes until the onions become translucent and fragrant.
- In a separate large skillet or frying pan, heat a small amount of margarine over high heat. Add the ground meat and break it up with a spatula or wooden spoon. Fry the meat until it is well browned and no longer pink, making sure to crumble it into small pieces. Season generously with salt and pepper during cooking.
- Once the ground meat is browned, add it to the cabbage and onion mixture in the roasting pan. Stir thoroughly to combine all ingredients evenly.
- Pour in approximately 1 to 1.5 liters of water, just enough to mostly cover the cabbage and meat mixture. Add instant broth or bouillon cubes according to package instructions for the amount of water used, stirring to dissolve and distribute the flavor. Taste and adjust the seasoning with more salt and pepper if necessary.
- If desired, add caraway seeds or ground caraway to the pan. Caraway helps with digestion and adds a distinctive, aromatic flavor to the dish. Stir well to incorporate.
- Cover the roasting pan with a lid and let the mixture simmer gently over low to medium heat for 45-60 minutes. Stir occasionally, ensuring nothing sticks to the bottom, until the cabbage is tender and the flavors are fully developed. Add more water if needed to prevent the mixture from drying out.
- While the cabbage and meat mixture simmers, prepare salted potatoes (Salzkartoffeln) as a traditional side dish. Peel and quarter the potatoes, place them in a pot of salted water, bring to a boil, and cook until tender, about 20 minutes. Drain before serving.
- Once the Schichtkohl is ready and the cabbage is soft, taste one final time and adjust seasoning if needed. Serve the cabbage and meat stew hot alongside the salted potatoes, or enjoy it on its own as a hearty one-pot meal.
Notes
Schichtkohl, also known as Schmorkohl, is a classic German comfort food that tastes even better when reheated the next day. For extra flavor, you can add a bay leaf or a bit of smoked paprika to the pot. Caraway is optional but highly recommended for its distinct taste and digestive properties. If you prefer, you can use oil or butter instead of margarine. This dish can easily be prepared in advance and reheated, making it perfect for meal prep or family gatherings.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
