Ingredients:

  • 2 Tbsp Olive Oil or Butter
  • 1 large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 lb Ground Meat (Hackfleisch, 70/30 or 80/20 Beef/Pork mix)
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Marjoram
  • 1 tsp Sweet Paprika Powder
  • 1 medium head Pointed Cabbage (Spitzkohl), thinly shredded
  • 1 cup Vegetable or Beef Stock (low sodium)
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Core and thinly shred the Spitzkohl. Dice the onion finely and mince the garlic.
  2. Heat the oil or butter in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the ground meat, breaking it up with a spoon. Season generously with salt, pepper, marjoram, and paprika. Cook until nicely browned and no longer pink. Drain off any excessive fat.
  3. Push the meat to one side of the pan. Add the diced onion to the clear space and sauté until soft and translucent (about 5 minutes). Add the minced garlic and cook for one minute until fragrant.
  4. Stir the tomato paste into the onion mixture and cook for one minute to deepen its flavour. Return the meat to the centre.
  5. Add the shredded Spitzkohl to the pot. Toss everything together gently to coat the cabbage in the meat mixture. It will look voluminous but cooks down quickly.
  6. Pour in the stock and stir well. Bring the mixture up to a gentle simmer. Immediately reduce the heat to low, cover the pot tightly, and let it braise for 20–25 minutes, stirring once halfway through, until the cabbage is very tender.
  7. Remove the lid. Stir in the apple cider vinegar. Taste the mixture and adjust seasoning as needed (salt, pepper, or more vinegar).
  8. Garnish with fresh parsley and serve hot, ideally with mashed potatoes or crusty rye bread.