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Potato & Cabbage Mash with Roast Beef

5 from 3 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 97 kcal


  • 2 tbsp Clarified butter
  • 1 kg Beef roast (ma) fresh
  • 1 Diced onion
  • 1 Carrot
  • 1,5 tbsp Powdered sugar
  • 2 tbsp Tomato paste concentrated three times
  • 100 ml Port red
  • 200 ml Palatinate Dornfelder, dry
  • 1 Bouillon cube
  • 400 ml Meatsoup
  • 2 Bay leaf
  • 2 Clove
  • 1 tbsp Mustard medium hot
  • 650 g Fresh white cabbage
  • 500 g Potato
  • 1 tbsp Margarine
  • 1 Diced onion
  • 1 tsp Salt
  • Ground white pepper
  • Nutmeg
  • Arabic spice mix


  • Fry the beef in hot clarified butter
  • Add onion, carrot then tomato paste and fry.
  • Pour port wine on, reduce,
  • Pour red wine on, reduce, refill meat stock. Add spices. Stew the meat for about 2 hours.
  • Clean the white cabbage, cut into small pieces, cook in a little salted water, drain.
  • Spin with the meat grinder.
  • After 1.5 hours, put the potatoes on the table.
  • Peel the potatoes, cut into cubes, wash, cook in salted water in a large saucepan. About 20 minutes. Then drain the water except for a small amount.
  • Steam the onion until translucent.
  • Add the onion and cabbage to the potatoes. Bring to the boil, season, mash. If you like, you can add some liquid butter.
  • Finish the sauce: Mix up, season to taste.


Serving: 100gCalories: 97kcalCarbohydrates: 5.3gProtein: 7.4gFat: 4.1g
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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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