Meat and Cabbage Old German Recipe
Delight in the comforting flavors of tradition with this Meat and Cabbage Old German Recipe, a hearty one-skillet dish that brings old-world charm to your kitchen. Featuring tender green cabbage, savory ground beef, and aromatic spices like caraway seeds and smoked paprika, this recipe is a symphony of rustic, warming flavors. Simmered in a tangy beef broth with a splash of white vinegar, the dish achieves a perfect balance of richness and brightness. Ready in just over an hour, it’s an easy-to-make, family-friendly meal that pairs beautifully with boiled potatoes or hearty bread. Whether you’re honoring German heritage or just seeking a satisfying weeknight dinner, this cabbage and beef recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 head Green cabbage
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 2 tablespoons Butter
- 1 tablespoons Vegetable oil
- 1 teaspoon Caraway seeds
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Beef broth
- 2 tablespoons White vinegar
Instructions
Core and shred the cabbage into thin strips. Peel and finely dice the onion. Mince the garlic cloves.
In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Stir in the caraway seeds, smoked paprika, salt, and black pepper, and cook for an additional minute to bloom the spices.
Add the shredded cabbage and toss to combine with the beef mixture. Cook for 10 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour in the beef broth and vinegar. Stir well and bring the mixture to a gentle simmer.
Lower the heat to medium-low, cover the skillet, and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot as a standalone dish or paired with boiled potatoes or fresh bread.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 773 mg | 16% | |
*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.
