Savoy Cabbage Stew

5 from 9 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 25 kcal


  • 800 g Savoy cabbage fresh
  • 500 g Potatoes
  • 500 g Carrots
  • 400 g Beans frozen
  • Oil
  • Salt
  • Pepper
  • 1 tablespoon Caraway seed
  • 1,5 liter Vegetable broth
  • 350 g Minced meat seasoned by the butcher
  • Parsley


  • Clean the savoy cabbage and cut into strips. Peel, wash and cut the potatoes and carrots into pieces.
  • Heat the oil in a large saucepan. Fry the vegetables in it for about 5 minutes. Season with salt and pepper, add caraway seeds and deglaze with vegetable stock. Let everything cook for about 20 minutes.
  • Shape the minced meat into small balls. Heat some oil in a pan and fry the balls in it. Then add to the stew. Wash the parsley, shake dry, chop finely and sprinkle over it.


Serving: 100gCalories: 25kcalCarbohydrates: 1gProtein: 0.5gFat: 2g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Bolognese with Spaghetti and Salad

Apple Pancakes with Bacon