Best Savoy Cabbage Stew

Ingredients for 6 servings:

• 1 kg potatoes
• 250 g carrot(s)
• 4 m.-sized onion(s)
• 150 g celery
• 2 stalk(s) leeks
• 3 medium-sized garlic cloves
• 500 g minced beef or veal
• 500 g minced poultry (turkey or chicken)
• 2 m.-large savoy cabbage
• 1 ½ liters meat broth or vegetable broth or mixed
• e.g. salt and pepper
• curry powder
• nutmeg
• rosemary
• tarragon

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Peel and chop the potatoes, onions, garlic, carrots, and celery. Wash and chop the leeks. Cut open and wash the savoy cabbage heads, then chop the savoy cabbage. Pour a little stock into a roasting pan or large pot. Add a layer of savoy cabbage, then a layer of vegetables and potatoes. Spread the minced meat on top and season with salt, pepper, a little curry powder, nutmeg, rosemary, and tarragon. Repeat until the roasting pan or pot is full to the brim. Add the remaining stock and simmer with the lid closed for about 1-1.5 hours. The heat setting varies depending on the type of stove; on my electric stove, I simmered on level 4 with the lid closed for 1.5 hours. Do not leave the cooking process unattended; this will prevent anything from burning. Stir well occasionally.