AI illustration

Weißkohleintopf — cabbage, potato and mince stew

Why it worksCabbage cut into big pieces keeps some bite in a stew. Cut thin, it disappears into the broth.

Ingredients

• 400 g mixed mince (half-om-half)
• 800 g white cabbage
• 600 g potatoes
• 150 g onions
• 150 g carrots
• 2 stock cubes
• 5 g paprika
• 15 ml sunflower oil

Method

1. Chop the onion. Cut the cabbage into 2 cm pieces, the potatoes into 2 cm cubes, and the carrot into slices.
2. Heat the oil in a large pot on high heat. Fry the mince and the onion for 8 minutes, breaking up the mince, until brown with no pink left.
3. Stir in the paprika for 30 seconds. Add the cabbage, the potatoes, the carrot, the crumbled stock cubes and 800 ml of water.
4. Bring it to the boil, then turn the heat down and let it bubble gently with a lid on for 25 minutes, until the potatoes and cabbage are soft. Taste and add salt.

A portion: about 500 kcal · 25 g protein · 39 g carbs · 26 g fat