Stew with Minced Meat, Savoy Cabbage and Triplets

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 500 g Half pork and half beef minced meat
  • 50 g Diced cate ham
  • 2 tbsp Sunflower oil
  • 600 g 1 medium savoy cabbage without outer leaves / trimmed
  • 500 g Triplets (small, waxy potatoes / 14 pieces)
  • 2 liter Hot water
  • 6 tsp Delicacy broth instant
  • 1 tsp Whole caraway seeds
  • 1 tsp Mild curry powder
  • 1 tsp Sweet paprika
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tbsp Maggi wort
  • 1 tbsp Sweet soy sauce
  • 2 tbsp Creme fraiche Cheese
  • 2 El Sour cream
  • Creme fraiche Cheese


  • Quarter the savoy cabbage, cut out the stalk and cut everything into strips. Peel the drilings and roughly dice them. In a large saucepan, fry the cad ham cube (50 g) in sunflower oil (2 tbsp), add the cut savoy cabbage and the potato cubes, fry everything briefly and deglaze / pour over hot water (2 liters). With delicious instant broth (6 teaspoons), whole caraway (1 teaspoon), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), coarse sea salt from the mill (3 big pinches), colorful pepper from the mill 3 strong Pinches), Maggi seasoning (1 tbsp) and sweet soy sauce (1 tbsp) and let everything simmer / cook with the lid on for about 30 minutes. Finally add / fold in the crème fraîche (2 tbsp) and sour cream (2 tbsp). Serve the soup hot with a dollop of crème fraîche.
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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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