Hearty Pointed Cabbage Stew with Ham Cracker

5 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 430 g ½ pointed cabbage / cleaned
  • 275 g Potatoes
  • 50 g Diced cate ham
  • 125 g 2 large spring onions
  • 100 g 1 Onion
  • 50 g 1 red pointed pepper
  • 1 clove of garlic
  • 1 piece of ginger walnut-sized
  • 1 green chilli pepper
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 1,5 liter Vegetable broth (6 teaspoons instant broth)
  • 0,5 tsp Whole caraway seeds
  • 0,5 tsp Whole cumin
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Sweet paprika
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 200 g 4 brewed ham krakowers
  • 100 ml Cooking cream
  • 4 tbsp Sour cream


  • Cut out the pointed cabbage stalk in a wedge shape and cut / assemble the cabbage into pieces. Peel, wash and dice the potatoes. Clean and wash the spring onions and cut into rings. Peel and dice the onion. Clean, wash and dice pointed peppers. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. In a large saucepan, heat butter (1 tbsp) with sunflower oil (1 tbsp) and fry the diced ham in it. Add the diced pointed pepper, diced onion, diced garlic cloves, diced ginger and diced chili peppers and fry with them. Add the spring onion rings and the sliced ​​pointed cabbage and fry with them. Deglaze / pour in the vegetable stock (1.5 liters) and add whole caraway (½ teaspoon), whole cumin (½ teaspoon), mild curry powder (½ teaspoon), sweet paprika (½ teaspoon), coarse sea salt from the mill (3 strong Pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / boil with the lid on for about 25 minutes. In the last 5 minutes stir in the cream (100 ml) and add the ham krakauer (4 pieces). Serve the hearty pointed cabbage stew with a dollop of sour cream and a ham cracker.
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Written by John Myers

Professional Chef with 25 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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