German savoy cabbage, potato, and ground beef stew

Step 1/3

• ⅓ savoy cabbage
• 233⅓ g potatoes
• 166⅔ g ground beef
• ⅓ onion
• ⅔ tbsp vegetable oil

• cutting board
• knife
• peeler
• large pot with lid
• rubber spatula

Trim and core the savoy cabbage and cut into bite-sized pieces. Peel and dice potatoes and onion. Heat the vegetable oil in a large pot and add the onions and ground beef and let cook for approx. 5 min.

Step 2/3

• 66⅔ ml white wine
• 300 ml vegetable broth
• ⅛ tsp smoked paprika powder
• salt
• pepper
• nutmeg

• fine grater

Add savoy cabbage and potatoes, then add white wine and vegetable broth, and season with smoked paprika powder, pepper, freshly grated nutmeg, and salt. Let simmer for approx. 20 min., or until potatoes are tender.

Step 3/3

• crème fraîche (for serving)
• smoked paprika powder (for serving)
• pepper
• nutmeg

Serve with a dollop of crème fraiche and season to taste with pepper, nutmeg, and smoked paprika. Enjoy!

Enjoy your meal!