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Learn how to cook hunter cabbage stew, just like they do in Germany. Ground beef, bacon, kielbasa, and onions are slowly simmered with cabbage and potatoes for a hearty, tasty comfort dish.
Equipment
Ingredients
Instructions
- In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat.
- Add 4 strips of sliced bacon, ½ pound sliced kielbasa, and 1 chopped onion. Sauté until lightly browned, about 4-5 minutes. Add 1 pound of ground beef and cook until the meat is no longer pink.
- Toss in the chopped 2-pound head cabbage and 1 pound peeled and diced potato. Season the meat mixture with salt and pepper to taste and 1 teaspoon caraway seeds, if using. Stir well to combine scraping up the browned bits in the bottom of the pan.
- Add 1 ½ cup stock, cover, and let simmer until cabbage is tender, about 30-40 minutes.
- Serve with crusty bread.
Notes
- Kielbasa is a Polish-style smoked sausage but you can use any smoked sausage available at your location.
- Remove the outer leaves and discard the core of the cabbage before chopping or slicing.
- You can use a mix of beef and pork or use ground chicken for a healthier, less fat option.
- Using caraway seeds is optional, but they and cabbage are meant to be together.
- Use the low sodium or no added sodium beef or vegetable broth. Replace with water if you wish, but adjust the salt and pepper.
- Serve with crusty bread to scoop up all the yummy juices.
- This stew tastes even better the next day.
