A hearty European classic that transforms humble savoy cabbage into a delicious weeknight dinner. This rustic skillet dish combines tender, crinkled cabbage leaves with seasoned ground meat for a meal that’s both satisfying and nutritious. Originally a peasant dish from Central Europe, this recipe has evolved into a beloved comfort food that’s perfect for busy modern families.
Ingredients
For the Main Dish
- 1 small savoy cabbage (about 2 pounds / 900g)
- 1.1 pounds (300g) ground meat (beef, pork, or a mixture)
- 2 tablespoons (30ml) vegetable or olive oil
- 1 large onion (about 5.3 oz / 150g)
- 2 garlic cloves (about 0.4 oz / 10g)
- 1 teaspoon paprika powder
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped (15g)
Detailed Instructions
- Preparation Phase (15 minutes)
- Remove any damaged outer leaves from the savoy cabbage
- Cut the cabbage in half, remove the core, and slice into thin strips (about ¼ inch / 6mm wide)
- Peel and finely dice the onion
- Peel and mince the garlic cloves
- Chop the fresh parsley
- Cooking the Base (10 minutes)
- Heat the oil in a large skillet over medium heat
- Add the diced onion and cook until translucent (about 5 minutes)
- Add the minced garlic and cook for another minute until fragrant
- Season with a pinch of salt to help release moisture
- Adding the Meat (8-10 minutes)
- Add the ground meat to the skillet
- Break it up with a wooden spoon into small crumbles
- Cook until the meat is browned and no longer pink
- Season with half of the paprika powder, salt, and pepper
- Incorporating the Cabbage (15-20 minutes)
- Add the sliced savoy cabbage to the skillet
- Stir well to combine with the meat mixture
- Add remaining paprika powder
- Cover the skillet and cook for 10-15 minutes, stirring occasionally
- The cabbage should be tender but still slightly crisp
- Finishing Touches
- Taste and adjust seasoning if needed
- Sprinkle with fresh parsley
- Serve hot
Nutritional Information
(Per serving, serves 4)
- Calories: 385
- Protein: 28g
- Carbohydrates: 12g
- Fiber: 4g
- Fat: 26g
- Saturated Fat: 8g
- Sodium: 380mg
- Potassium: 685mg
Total Time:
- Preparation: 15 minutes
- Cooking: 35 minutes
- Total: 50 minutes
Pro Cooking Tips
- Cut the cabbage just before cooking to prevent oxidation
- Don’t overcrowd the pan – use a 12-inch skillet or larger
- Let the meat brown properly before stirring to develop a deeper flavor
- If the cabbage releases too much water, cook uncovered for a few minutes to reduce liquid
- For extra flavor, deglaze the pan with a splash of white wine after browning the meat
Variations and Substitutions
- Meat Options: Ground turkey, chicken, or plant-based alternatives work well
- Cabbage Alternatives: Regular green cabbage or Napa cabbage can substitute savoy
- Vegetarian Version: Use mushrooms and walnuts instead of meat
- Spice Variations:
- Add caraway seeds for an Eastern European twist
- Include red pepper flakes for heat
- Use smoked paprika for a deeper flavor
- Additional Vegetables: Carrots, celery, or bell peppers can be added
Common FAQs
Q: Can I make this dish ahead of time?
A: Yes, it keeps well for 3-4 days in the refrigerator and actually tastes better the next day as flavors develop further.
Q: My cabbage is releasing too much water. What should I do?
A: Cook uncovered for a few extra minutes to allow excess moisture to evaporate, or drain some liquid if necessary.
Q: Can I freeze this dish?
A: While possible, the texture of the cabbage may change slightly. If freezing, slightly undercook the cabbage and store for up to 3 months.
Q: What can I serve with this dish?
A: Crusty bread, mashed potatoes, or rice make excellent accompaniments. A dollop of sour cream on top is also traditional.
Storage and Make-Ahead Tips
- Refrigerator Storage: Keep in an airtight container for up to 4 days
- Freezer Storage: Store in freezer-safe containers for up to 3 months
- Meal Prep:
- Slice cabbage and store in a plastic bag with a paper towel to absorb moisture
- Chop onions and garlic up to 24 hours in advance
- Pre-measure spices and store in a small container
- Reheating:
- Stovetop: Heat in a covered pan over medium heat for 5-7 minutes
- Microwave: Heat in 1-minute intervals, stirring between each
- Add a splash of broth or water when reheating to maintain moisture
