Hearty Homely Quick German Pointed Cabbage with Seasoned Ground Meat

Spitzkohl Mit Hackfleisch

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:4 Servings

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:

• Core and thinly shred the Spitzkohl. Dice the onion finely and mince the garlic.
• 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.
• 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.
• Stir the tomato paste into the onion mixture and cook for one minute to deepen its flavour. Return the meat to the centre.
• 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.
• 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.
• Remove the lid. Stir in the apple cider vinegar. Taste the mixture and adjust seasoning as needed (salt, pepper, or more vinegar).
• Garnish with fresh parsley and serve hot, ideally with mashed potatoes or crusty rye bread.

Nutrition Facts

Calories:2210 kcal

Protein:13.5 g

Fat:54.8 g

Carbs:72.5 g

Fiber:36.9 g

Sugar:0.0 g

Sodium:321 mg

Recipe Info

Category:Main Course

Cuisine:German

The Charm of Comfort Food: Why Spitzkohl mit Hackfleisch Deserves a Spot on Your Menu

There is something profoundly satisfying about a meal that tastes like a warm embrace, rich with tradition yet simple enough to whip up after a long day. That is precisely the essence of Spitzkohl mit Hackfleisch . This staple German preparation, featuring tender pointed cabbage bravely swimming alongside well-seasoned ground meat, offers depth without demanding hours of your attention. It’s a fantastic example of how humble ingredients, when treated with respect and cooked patiently, transform into something truly memorable. If you’re searching for a reliable Weeknight Supper Recipe that delivers authentic flavour, look no further than this cozy classic.

Understanding the Star Ingredient: The Magic of Pointed Cabbage

Before diving into the process, let’s appreciate the headline ingredient. Pointed cabbage, or Spitzkohl , is a uniquely mild and delicate relative of common green cabbage. It forms the backbone of this dish, absorbing the savoury juices from the Hackfleisch (ground meat) while providing a lovely, slightly sweet earthiness that pairs beautifully with savoury seasoning.

A Quick Weeknight Hug: Speed and Simplicity Combined

One of the dish's greatest strengths is its rapid turnaround. With only about 15 minutes of active preparation—mostly just shredding the cabbage and chopping an onion—you can have everything assembled and simmering on the hob in under 20 minutes. This efficiency makes it an outstanding choice when time is of the essence, proving that Hearty Meals don't need to rely on slow cookers or overnight marinades.

Why This German Casserole Outshines the Rest

While variations abound—from a simple braise to a glorious Spitzkohl mit Hackfleisch Auflauf (casserole)—the foundational flavour profile remains consistently rewarding. It offers a satisfying balance: the richness of the browned meat is perfectly counteracted by the fresh, subtle structure of the cabbage. If you opt for the baked version, turning it into a Spitzkohl mit Hackfleisch überbacken , the top layer of cheese or breadcrumbs adds a glorious textural contrast to the soft interior.

What Makes Spitzkohl Superior to Regular Cabbage?

Compared to its denser cousins, pointed cabbage cooks significantly faster and retains a slightly better bite, even when fully braised. Where regular cabbage can sometimes become tough or overly sulfuric if not handled correctly, Spitzkohl releases its sugars more readily, resulting in a sweeter final product that requires less time simmering in the stock to become perfectly tender.

Assembling Your Culinary Toolkit: Necessities for Perfect Spitzkohl mit Hackfleisch

To execute this recipe flawlessly, you don’t need specialized gadgets, but the right equipment ensures even cooking. A large, heavy-bottomed Dutch oven or a deep skillet with a tight-fitting lid is crucial. This heavy base distributes heat evenly, preventing scorching on the bottom while the cabbage steams and braises beautifully under the lid. You will also need your standard sharp chef's knife and cutting board for the 15 minutes of prep time.

Sourcing the Best Components for Maximum Flavor

The quality of your raw materials directly impacts the outcome of this Comforting German Dish . Since the ingredient list is short, ensuring each component shines is paramount.

Essential Pantry Staples and Produce Checklist

For the base, you will need a large yellow onion, minced garlic (about two cloves), good quality olive oil or butter for sautéing, and low-sodium beef or vegetable stock to provide the necessary braising liquid. Don't forget the tomato paste; it adds an essential, deep-red hue and a layer of savoury complexity. Finally, the binding agent for richness often comes from a dollop of Schmand (German sour cream) stirred in at the very end, though this is optional for the basic braise.

Choosing Your Ground Meat: Beef, Pork, or a Blend?

The term Hackfleisch generally refers to minced meat. For the richest, most authentic flavour in a dish like Spitzkohl mit Hackfleisch Eintopf , a 70/30 or 80/20 blend of beef and pork is ideal. The pork fat melts beautifully during the cooking process, moistening the leaner beef and carrying the spices throughout the dish. If you are aiming for a lighter meal, ground turkey or chicken can be substituted, though you may need to add a bit more fat or oil to compensate for the missing richness.

The Secret Spice Blend That Elevates This Dish

While salt and pepper are foundational, the true German character comes from dried herbs. Marjoram is non-negotiable here; its slightly floral, earthy notes are the traditional partner for cabbage and pork in this cuisine. Pair this with a teaspoon of sweet paprika powder to enhance the colour and add warmth. A final, crucial element that must be added during the finishing stage is a splash of apple cider vinegar—this acidity is what wakes up all the deep, savoury notes.

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Mastering the Steps: Flawless Execution from Start to Finish

The process moves logically from building a flavour base with the meat and aromatics to gently softening the cabbage in its cooking liquid. Following this sequence ensures textural perfection and maximum flavour integration.

Building Layers of Flavor: The Sequential Cooking Process

The magic happens when fat meets heat and flavour compounds are unlocked. We are building this dish layer by layer, starting with high heat and gradually moving to a low, gentle simmer.

Prepping the Spitzkohl for Optimal Texture

Take your medium head of pointed cabbage, remove the tough outer leaves, and quarter it to easily remove the dense core. Then, slice the remainder very thinly—about 1/8 inch wide. Remember, although it seems like an enormous volume of cabbage when raw, it will reduce by nearly two-thirds once simmered down, so don’t be shy about filling the pot!

Browning the Meat: The Foundation of Great Taste

In your large pot, heat the fat over medium-high heat. Add the ground meat, breaking it up with a wooden spoon. This browning step is critical; you want the meat to achieve a deep golden-brown crust, not just turn grey. Season it aggressively now with salt, pepper, marjoram, and paprika. Once nicely browned, remove the meat or push it to the side.

Simmering Secrets: Achieving the Ideal Tender Consistency

Once the onions are softened and fragrant, mix in the tomato paste briefly to toast it. Then, pile the shredded cabbage on top of the meat mixture. Pour in your cup of stock, bring it up to a soft boil, then immediately reduce the heat to low, cover tightly, and allow it to braise for 20 to 25 minutes. This low, slow steam process softens the cabbage perfectly. If you are making a variation with potatoes, know that incorporating Spitzkohl mit Hackfleisch und Kartoffeln requires slightly longer simmering time to ensure the potatoes are tender.

Final Touches: Seasoning Adjustments Before Serving

Once the cabbage yields easily to a fork, remove the lid. Taste the mixture. This is the moment to balance the richness. Stir in a tablespoon of apple cider vinegar—this brightens the flavour profile significantly. Add more salt if needed, or perhaps a pinch of sugar if the cabbage variety was particularly tart. If you desire a creamier finish, now is the time to fold in Spitzkohl mit Hackfleisch und Schmand .

Beyond the Basics: Customizing Your Cabbage and Meat Feast

This recipe is wonderfully versatile. If you’re looking to create a substantial Spitzkohl mit Hackfleisch Eintopf (stew), add 1/2 cup more stock and include diced, peeled potatoes during the browning stage, allowing them to soak up the meat flavours before the cabbage is added. For a more luxurious texture, consider turning this into a bake—after the initial braise, transfer the mixture to a baking dish, top with cheese or breadcrumbs mixed with butter, and finish it under the broiler until bubbly and golden brown.

Making Ahead and Storing Leftovers of Spitzkohl mit Hackfleisch

This dish tastes even better the next day! It’s an excellent candidate for meal prepping because the flavours meld beautifully overnight.

Creative Swaps: Substitutions for Dietary Needs

If you are aiming for a lighter preparation or avoiding red meat, poultry mince works well, as mentioned. For a vegetarian alternative, substitute the ground meat with cooked lentils or finely chopped mushrooms (cremini or portobello) mixed with a teaspoon of smoked salt to replicate the meaty depth. For low-carb preferences, skip the starchy sides; the cabbage provides plenty of texture.

Pairing Perfection: What Sides Go Best with This Comfort Classic?

While this dish is robust enough to stand alone, classic German accompaniments enhance the experience. Crusty, dense rye bread is essential for mopping up the delicious cooking juices. Simple boiled or steamed potatoes tossed with butter and parsley are the traditional pairing. A sharp side salad dressed with a light vinaigrette offers a necessary cool contrast to the hot, comforting main course.

Nutritional Snapshot: Estimating the Health Profile Per Serving

Generally, this recipe falls into the satisfyingly balanced category. With roughly 350–400 calories per serving (depending heavily on the meat fat used), it provides a solid hit of protein from the ground meat and fibre from the abundant cabbage. It’s a filling dish that doesn't leave you feeling weighed down, provided you moderate creamy additions like Schmand.

Freezing and Reheating Tips for Future Enjoyment

This Spitzkohl mit Hackfleisch freezes exceptionally well. Cool any leftovers completely, then transfer them to an airtight, freezer-safe container, leaving a small gap at the top for expansion. It will keep well for up to three months. To reheat, thaw overnight in the refrigerator and then gently warm on the stovetop over low heat, perhaps adding a splash of water or stock to refresh the moisture levels.