That sounds like a wonderfully hearty and comforting meal! Savoy cabbage (with its crinkly, deep green leaves) and minced meat stew with potatoes is a classic, robust dish often called a Cabbage and Minced Meat Hotpot or Cabbage and Beef Hash in various cuisines.
The key to this dish is ensuring the cabbage is tender and the flavors from the meat and potatoes meld together in a rich, savory gravy.
Here is a common, delicious recipe for Savoy Cabbage and Minced Meat Stew with Potatoes:
🍲 Savoy Cabbage and Minced Meat Stew
This recipe is designed to be prepared as a one-pot meal.
🍽️ Ingredients
| Item | Amount | Notes |
| Savoy Cabbage | 1 medium head | Core removed, chopped into small pieces. |
| Minced Meat | 500 g (1.1 lbs) | Ground beef, pork, or a mix. |
| Potatoes | 500 g | Peeled and diced into 1-inch cubes. |
| Onion | 1 large | Finely chopped. |
| Carrot | 1 large | Diced (optional, but adds flavor and color). |
| Garlic | 2-3 cloves | Minced. |
| Broth | 500 ml (2 cups) | Beef or vegetable broth. |
| Tomato Paste | 2 tablespoons | Adds depth and color to the gravy. |
| Oil/Butter | 2 tablespoons | For sautéing. |
| Seasoning | Salt, Pepper, Marjoram, Paprika | $1/2$ tsp of Marjoram is classic for this dish. |
👩🍳 Instructions
1. Sauté Aromatics and Meat
- Brown the Meat: In a large pot, Dutch oven, or deep skillet, heat the oil/butter over medium-high heat. Add the minced meat and brown it, breaking it up with a spoon. Drain off any excess fat.
- Sauté Vegetables: Add the chopped onion and diced carrot (if using) to the pot. Sauté for 5-7 minutes until the onions are softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, letting it lightly caramelize to enhance the flavor.
2. Build the Stew
- Add Potatoes and Seasoning: Add the diced potatoes, salt, pepper, marjoram, and a pinch of paprika (sweet or smoked). Stir to coat all the ingredients.
- Add Cabbage and Broth: Add the chopped Savoy cabbage to the pot. Pour the broth over the mixture. The liquid should mostly cover the contents, though the cabbage will quickly wilt and reduce in volume.
- Bring to a Simmer: Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid.
3. Simmer and Finish
- Simmer: Let the stew simmer gently for 20-30 minutes, or until the potatoes are completely tender and the cabbage is soft.
- Check Consistency: If the stew is too thin, remove the lid for the last 5-10 minutes of cooking to let some liquid evaporate. If it’s too thick, add a splash more broth or water.
- Final Adjustments: Taste and adjust the salt and pepper as needed.
This stew is traditionally served hot, often with a dollop of sour cream or a sprinkle of fresh parsley on top.
Would you like a variation, such as a recipe for a vegetarian version of this stew?