Cabbage Norway
Warm, hearty, and rooted in Scandinavian tradition, "Cabbage Norway" is a comforting one-pot dish perfect for cozy family dinners. This satisfying recipe combines tender green cabbage, earthy potatoes, sweet carrots, and savory ground beef or pork, all simmered in a flavorful stock infused with nutmeg and bay leaves. The base of sautéed onions and a butter-flour roux adds depth to the dish, creating a rich, velvety stew. With just 20 minutes of prep and a slow simmer to enhance the flavors, this easy cabbage stew is a delightful mix of rustic charm and nutritional goodness. Garnished with fresh parsley and served alongside crusty bread, it’s the ultimate cold-weather dish that’s as nourishing as it is delicious. Perfect for anyone searching for comfort food recipes, cabbage dinners, or easy one-pot meals!
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Recipe Information
Ingredients
- 1 head green cabbage
- 4 medium potatoes
- 500 grams ground beef or pork
- 1 large white onion
- 2 medium carrots
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 500 milliliters beef or vegetable stock
- 2 leaves bay leaf
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Remove the outer leaves from the cabbage, cut it into quarters, and slice out the core. Chop the cabbage into bite-sized pieces and set aside.
Peel the potatoes and carrots, then cut them into small cubes. Finely chop the white onion.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the ground beef or pork to the pot. Cook until browned, breaking it up into smaller pieces with a wooden spoon, about 8 minutes. Drain any excess fat if necessary.
Stir in the tablespoon of flour and mix well to coat the meat evenly. Cook for 1 minute to eliminate the raw flour taste.
Pour in the beef or vegetable stock, stirring constantly to create a smooth sauce. Add the bay leaves, nutmeg, salt, and black pepper. Bring the mixture to a gentle boil.
Add the chopped cabbage, potatoes, and carrots to the pot. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender.
Taste the stew and adjust seasoning with more salt and pepper if needed.
Remove the bay leaves before serving. Garnish the dish with chopped fresh parsley for a pop of color and freshness.
Serve warm with crusty bread or rye crackers for a complete meal.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
