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Stewed cabbage with minced meat and potatoes

Braised Cabbage with Ground Beef and Potatoes

A simple, family-friendly dish built from everyday ingredients. What won me over was how quick and easy it is to put together — humble ingredients, and yet the flavor is fantastic. It's savory and filling but still on the light side. To me it tastes a lot like Polish bigos.

UnicornSteak

Recipe author

Stewed cabbage with minced meat and potatoes

Composition / ingredients

Servings:

Green cabbage

200

Beef

200

Carrots

Onion

Sunflower oil

Salt

Ground hot pepper

Tomato paste

Garlic

Water

0.5

Potatoes

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 30 % 6 g

Carbohydrates 35 % 7 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Rinse the boneless beef under running water. To make it easier to grind, cut the meat into chunks and run it through the medium plate of a meat grinder. I always grind twice — it makes the cooked meat as tender as possible, which really matters with beef. (If you'd rather, use 200 g of store-bought ground beef.)
Step 2:

Wash the carrot and grate it on the coarse side of a box grater. Peel the onion and cut it into a small dice. Heat a nonstick skillet over high heat, then lower it to medium and warm the oil well. Add the carrot and onion and sauté for 3 minutes.
Step 3:

Add the ground beef, stir, and cook over medium heat for about 7 minutes. Ground pork or even ground chicken works well here too — or go half beef, half pork for something really tasty.
Step 4:

While the meat cooks, scrub the potatoes with a brush so you know there's no grit left on the skin. Peel them and cut into fairly thick matchsticks if you want the potato to stand out in the finished dish.
Step 5:

Add the potatoes, cover, and simmer over medium heat for 5 minutes. From here on, stir gently so you don't break up the potato sticks.
Step 6:

Rinse the cabbage under running water and shred it into thin, long strips. Because it's cut so fine, the cabbage goes in at the very end.
Step 7:

Add the cabbage along with the tomato paste and finely grated garlic. Season with salt and pepper and pour in the water. Stir gently, cover, and simmer over low heat until tender, about 20 minutes. Cooking time will vary depending on your particular pan and stove.

The ingredients look unassuming, but this dish was a real novelty for my family and disappeared fast. I loved it too, for the whole range of flavors it packs in. I'll definitely be making it again — more than once! Enjoy!