Steaming, hearty and honest: This Cabbage Brings exactly what you want on gray days – a warm shell full of hearty aromas. In a stronger broth Schmuren tender beefsoft cooked potatoes and finely chopped White herb To a soothing meal that fills you up and warms from the inside. With a good pinch Caraway seeds And a few rings until golden brown fried Onion the stew gets its unmistakable taste. A recipe after kitchen table,, Soupkelle And smells good in a good mood.
Portions: 4
Ingredients for the herb stew
- 350 g beef
- 1 tablespoon of oil
- 2 onions
- 1 liter broth
- 1 tablespoon of caraway seeds
- Salt
- pepper
- 1 small head of white cabbage
- 500 g potatoes
Preparation of the herb stew
- Cut the beef into cubes and fry them vigorously in heated oil.
- Add onion rings and fry.
- Add 1/2 liters of broth, caraway, salt and pepper and let the meat braise for about an hour.
- Put the roughly cut white herb and the potatoes cut into slices together with the remaining broth.
- Let everything steam for about 30 minutes.
- Season the stew and sprinkle with chopped herbs as desired.
Preparation time
| Preparation time | 20 minutes |
| Braise | 1 hour 30 minutes |
| Total time | 1 hour 50 minutes |
Required kitchen utensils
- Cast pot – to braise the stew.
- Knife – for cutting the meat and vegetables.
Level of difficulty
This recipe is light Preparing and requiring only a few ingredients. Ideal for a hearty lunch or dinner.
Nutritional values (per serving)
- Calories: 400 kcal
- Fat: 15 g
- Carbohydrates: 40 g
- Protein: 20 g
Tips on the recipe
You can refine the herb stew with fresh herbs such as parsley or chives. A dash of vinegar or some bacon also ensures a more intense taste.
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