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Stew with cabbage, potatoes and meat

Cabbage, Potato, and Meat Stew

A simple, quick, and filling everyday dish! This stew of cabbage, potatoes, and meat is made from the most ordinary ingredients, and even a beginner cook can pull it off. A complete hot meal for any table!

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

300

Potatoes

300

White cabbage

150

Onion

Carrots

Tomato paste

Water

500

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 38 % 6 g

Carbohydrates 38 % 6 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a stew with cabbage, potatoes, and meat? Gather the ingredients. You can use any kind of meat—I'm using pork. Feel free to tweak the proportions to your taste. Peel and rinse the potatoes.
Step 2:

Cut the meat into small pieces. Get a skillet good and hot, add a little vegetable oil, and add the meat. Sear it for a few minutes until browned.
Step 3:

Separately, peel and rinse the onion and carrot. Finely chop the onion and coarsely grate the carrot. Add them to the skillet with the meat and cook everything together for another 2–3 minutes, until the vegetables smell fragrant.
Step 4:

Meanwhile, prep the cabbage and potatoes. Shred the cabbage and cut the potatoes into large pieces.
Step 5:

Add the cabbage and potatoes to the skillet with the meat.
Step 6:

Stir the tomato paste into the water and pour it into the skillet. Bring everything to a boil.
Step 7:

Add a little salt and spices to taste—ground pepper alone is enough if you like. Stir everything, cover, and simmer over low heat for 20–25 minutes. Adjust the amount of liquid to your taste.
Step 8:

The cabbage, potato, and meat stew is ready! Serve it hot. Enjoy!

Tip: The wrong pan can ruin even the best recipe. Choosing the right skillet for the job makes a real difference.
Here's an easy way to check whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
You can use any meat in this dish, not just pork. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.