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Stewed cabbage with minced meat in a frying pan

Stewed Cabbage with Ground Meat in a Skillet

A nutritious, filling dish—cabbage with ground meat! No matter how I resisted this recipe, it earned a permanent spot on our family's list of favorites. It's all because my husband has German roots, and with true German thoroughness he champions sausages, green peas, and cabbage in our house. Here's the simplest—and maybe most beloved—recipe for stewed cabbage.

PekiN

Recipe author

Stewed cabbage with minced meat in a frying pan

Composition / ingredients

Servings:

Carrots (large)

Cabbage

Ground meat

300

Onion

Tomatoes (or 2)

Dry spices

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 36 % 5 g

Carbohydrates 43 % 6 g

87 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Ingredients
Step 2:

Coarsely shred the cabbage. Pick a large, deep skillet with high sides and a lid. Heat some oil in it, add the cabbage, cover, and let it simmer over medium heat. We have a ceramic cooktop, so I set the burner to "6."
Step 3:

I pour boiling water over the tomatoes to make the skins easier to peel. Then I grate the carrots on the coarse side of a box grater, finely chop the onion, and sauté them in a second skillet.
Step 4:

Once they turn a nice golden color,
Step 5:

I add the ground beef, stir everything together, and season with salt. I cover the pan and leave it to simmer over low heat.
Step 6:

I take the scalded tomatoes out of the water, peel off the skins, and cut them into cubes about 1/2 inch (1 cm) across. I add the tomatoes to the onion, carrots, and meat, stir, and cook for another five minutes or so. Then I transfer it all into the big skillet with the cabbage and simmer five more minutes, until everything is fully cooked.
Step 7:

At the end, right before serving, you can sprinkle the cabbage with finely chopped fresh herbs.
Step 8:

It's best served on large white plates—to my eye, this dish looks especially good on them.
Step 9:

Enjoy!

To make the cabbage even more tender, stew it not just in oil but with 1 cup of milk added in. That will add about 20–30 minutes to the cooking time—just keep it simmering.