in Germany

Country minced meat and cabbage pan

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Ingredients for 14 servings:

  • 1 kg minced pork
  • 1 head of white cabbage, about 1 kilo
  • 500 g sauerkraut
  • 3 onions
  • 2 cloves garlic
  • ½ tsp caraway seeds, ground
  • 1 tbsp tomato paste
  • 2 tsp marjoram
  • ½ liter broth (strong beef broth)
  • 400 g sour cream
  • salt and pepper
  • Paprika powder
  • nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the minced meat with the roughly diced onions, add the not-too-finely chopped white cabbage and sauerkraut, finely grate the garlic cloves, and add them with the salt and spices. After adding the tomato paste, sweat all the ingredients thoroughly, then add the beef broth. Cover and simmer for about 30 minutes, stirring frequently. Finally, stir in the sour cream, let it simmer briefly again, and season to taste. This goes best with rice or potatoes. This is best done in a roasting pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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