MONDAY RECIPE POST - CABBAGE STEW WITH MINCED MEAT AND POTATOES - 4 TO 5 SERVINGS

I saw this recipe on Pinterest and as I had all the ingredients we needed in the fridge or the pantry, except for the marjoram and chives, I knew what our next meal would be.  The blog where it originated - Bake To The Roots - is hosted by Marc.  His bio says he is a  graphic designer who is German and lives in Berlin, and also likes to cook.  You can read all about him here, and you can see his recipe at this link.

Cabbage Stew with Minced Meat and Potatoes

Servings: 4 to 5 people

1 small cabbage (about 27 oz.)

16 oz. (450g) potatoes (waxy)

1.8 oz. (50g) bacon, diced

2 tbsp. olive oil

1 large onion, chopped

2 garlic cloves, chopped

14 oz. (400g) minced meat (beef and pork)

2 tbsp. tomato paste

1 tsp. smoked paprika powder

1/4 tsp. marjoram

1/4 tsp. thyme

salt, pepper

30 fl. oz. (900ml) vegetable broth (hot)

Garnishes:

Sour cream

Chopped chives

Halve the cabbage, remove the stalk and cut into bite-sized pieces. 

Peel the potatoes and cut them into cubes. 

Peel and finely dice/chop the onion and garlic.

Heat the oil in a large pot. 

Add the diced bacon and fry briefly until lightly browned. 

Add the onion and garlic and sauté for about 2-3 minutes. 

When the onions have started to brown, add the ground meat and stir until cooked through and no longer pink. 

Add tomato paste, paprika powder, marjoram, and thyme. 

Also add salt and pepper to taste.  

Give everything a stir.

After a few minutes add cabbage and potatoes and continue cooking for about 2-3 minutes. 

Pour in the hot vegetable stock and stir with a wooden spoon, making sure to deglaze the fond at the bottom of the pot.  

Bring everything to a boil, then reduce heat and let everything simmer for approximately 30 minutes. The potatoes should be cooked through, and the cabbage should still have a little bite. 

Season to taste and serve with some sour cream and chopped chives.

Another delicious meal, thank you Marc!  As this was the end of the week and it was time to use any vegetables left in the fridge, we added a container of mushrooms and 3 sticks of sliced celery, at the same time as the other vegetables.  

I didn't have any marjoram and replaced it with dried basil.

A crusty roll would have gone nicely with this, but we both felt it wasn't necessary.  It is a very hardy stew.

This was excellent on a cold, chilly night.

We topped it with sour cream at the table, and would have used sliced green onions if we had any.

My dear other half thought we should cook a couple of extra slices of diced, crispy bacon, and sprinkle it on top with the sour cream for a tasty addition.

Thanks for looking and enjoy the rest of your week.