Cabbage and Minced Meat
Some of the best meals in the world don’t come from fancy restaurants or complicated recipes—they come from simple kitchens, humble ingredients, and traditions that have been passed down for generations. Cabbage and minced meat is exactly that kind of dish. You’ll find versions of it in many cultures, under many names, but the idea is always the same: take a few affordable, nourishing ingredients and turn them into something deeply comforting and satisfying.
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Cabbage and Minced Meat!!!!
This Cabbage and Minced Meat recipe is a global kitchen staple—known as Gołąbki in Poland, Holishkes in Jewish homes, Kåldolmar in Sweden, and simply “weeknight dinner” in countless households. But today, we’re skipping the rolling and going for the quick, hearty, skillet version: tender cabbage, savory ground meat, tomatoes, and onions all simmered together into a deeply satisfying, budget-friendly meal.
No fancy techniques. No hours of prep. Just one pan, pantry staples, and soul-warming flavor—perfect with crusty bread, over mashed potatoes, or tucked into a bowl all on its own.
Why You’ll Love This Dish
Uses inexpensive cabbage + ground meat—feeds a family for under $8
One skillet, minimal cleanup
Ready in 30 minutes
Packed with veggies and protein
Naturally gluten-free & easily adaptable
Ingredients You’ll Need
(Serves 4–6)
2 tbsp olive oil or butter
1½ lbs (680g) ground beef, pork, turkey, or lamb (or a mix!)
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 small head green cabbage (about 1.5 lbs / 700g), cored and shredded
1 (14.5 oz) can diced tomatoes (with juice)
2 tbsp tomato paste
1 tsp paprika (sweet or smoked)
½ tsp caraway seeds (optional but so good)
1 tsp dried thyme or marjoram
Salt & black pepper to taste
¼–½ cup water or broth (as needed)
Optional: 1 tbsp apple cider vinegar or lemon juice (brightens at the end)
Pro Tips:
Don’t over-shred cabbage—keep pieces 1–2 inches
for texture.
Brown meat well—adds depth of flavor.
Cover while simmering—helps cabbage soften faster.
Step-by-Step Instructions (Savory, Simple, Foolproof)
1. Brown the Meat
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add ground meat and cook until browned (6–8 mins). Break into crumbles.
Drain excess fat if needed (leave a little for flavor).
2. Sauté Aromatics
Add onion; cook 4–5 mins until soft.
Stir in garlic, paprika, caraway (if using), thyme, salt, and pepper; cook 1 minute until fragrant.
3. Add Cabbage & Tomatoes
Stir in shredded cabbage, diced tomatoes (with juice), and tomato paste.
Mix well so cabbage is coated in the savory mixture.
4. Simmer to Tenderness
Add ¼ cup water or broth.
Reduce heat to medium-low, cover, and simmer 15–20 minutes, stirring occasionally, until cabbage is tender but not mushy.
If too dry, add more liquid 1–2 tbsp at a time.
Uncover last 5 minutes if watery.
Optional: Stir in vinegar or lemon juice at the end for brightness.
5. Serve Warm
Taste and adjust seasoning.
Serve as-is, or top with sour cream, fresh dill, or crumbled feta.
Serving Suggestions
Classic: Over buttery mashed potatoes or egg noodles
With crusty bread—to soak up the savory juices
Spicy kick: Hot sauce or pickled jalapeños on the side
Balanced: Alongside a cucumber-dill salad or simple greens
Make-Ahead & Storage Tips
Flavors deepen overnight—great for meal prep!
Fridge: Keeps up to 4–5 days.
Freezer: Freeze for up to 3 months—thaw and reheat on stove.
Reheat: Gently with a splash of water or broth.
Frequently Asked Questions
Q: Can I use red cabbage?
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