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Schmorkohl mit Hackfleisch
A hearty and flavorful German braised cabbage dish with ground meat, onions, and a blend of warming spices. This is a classic comfort food, often associated with home cooking and family traditions.
ð§ ææ
- 1 kg Green or white cabbage(shredded)
- 2 medium Onions(finely chopped)
- 2 cloves Garlic(minced)
- 500 g Ground beef or mixed mince
- 2 tbsp Vegetable oil or bacon fat
- 3 tbsp Tomato paste
- 1 tbsp Sweet paprika
- 1 tsp Caraway seeds
- 1 tsp Sugar(optional, for caramelization)
- 700 ml Beef broth or vegetable broth
- to taste Salt
- to taste Black pepper
- for serving Sour cream or crÚme fraîche
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
Prepare the cabbage: Remove the core and outer leaves, quarter the cabbage, and slice it thinly. If using green or white cabbage, you can also shred it with a mandolin.
- 2
Heat the oil or bacon fat in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the pot and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, paprika, and caraway seeds. Cook for 1-2 minutes, stirring, to toast the spices and deepen the flavor.
- 4
Add the shredded cabbage to the pot. If using sugar, sprinkle it over the cabbage to aid caramelization. Stir well to combine with the meat mixture. Sauté for about 5-7 minutes, stirring occasionally, until the cabbage begins to wilt and lightly brown.
- 5
Pour in the beef or vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the cabbage is tender. Stir occasionally, adding a splash more broth or water if it becomes too dry.
- 6
Once the cabbage is tender, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and a dollop of sour cream or crÚme fraîche.
ð¡ ããã®ã³ã
- âFor extra flavor, you can brown the cabbage slightly before adding the broth.
- âIf you prefer a milder cabbage flavor, consider using savoy cabbage.
- âThis dish can be made ahead of time and reheats well. The flavors often deepen overnight.
- âFor a vegetarian version, omit the ground meat and use vegetable broth. You could also add smoked tofu or lentils.
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- Add a pinch of nutmeg for warmth.
- Include a bay leaf during simmering for added depth of flavor.
- Serve with boiled potatoes, mashed potatoes, or crusty bread.