My husbands sister-in- law grew up on a ranch near Hamburg, Germany. She tells about mom making a huge pot of cooked cabbage, potatoes and meat for the family, so here is my sister-in-law approved version of that classic. It was inspired by my husband’s love for cabbage and my need to cook more of it. I would suggest making a double batch and eating the leftovers with cooked sausages for lunch or another dinner.
Ingredients:
2 red onion -- medium to smaller sized
2 lb(s) small red potatoes -- cut into 1/2" pieces
3 tbsp butter
1 cabbage -- cut into 1/2" by 1" pieces
1 tsp caraway seeds
2 lb(s) ground beef
2 garlic clove(s) -- crushed
1/4 cup(s) nutritional yeast
Directions
Prep Work: Chop onion, potatoes; store together. Chop cabbage; store alone.
1. Heat 3 Tbsp. frying oil in large skillet on medium heat; then add onion and potatoes. Cook until potatoes are tender, stirring occasionally to prevent burning. Cover with lid to accelerate cooking, and add a little water when needed to keep from burning.
2. Meanwhile, in soup pot heat butter and add cabbage. Place lid on top and cook until softened stirring a few times. Add cabbage to onion and potatoes when done. Add caraway seed and salt to taste.
3. In same soup pot cook ground beef just until no more pink shows; approx. 5 min. Add garlic in last minute. Stir in nutritional yeast, salt and pepper (lemon pepper!) to taste.
4. To serve layer beef on top of vegetables in a bowl. It is also good over quinoa for some extra protein and carbs.
OTL 2011
