Spring Cabbage Stew

17 May 2012

The first spring cabbages are out in the stores. They are not from the local farmers but imported from Hungary. We have to wait until mid or late June for the first domestic cabbages. The instant I saw the beautiful round cabbage heads in the grocery store I decided to make cabbage stew. It is one of the dishes that taste like home and childhood. Just love the stew and could eat the whole pot. My mom and grandmas made it and I think there are as many recipes as moms. I used to make a vegetarian version. I was a vegetarian for more than 10 years but changed back to a carnivore gradually after being bitten by “the cooking bug” and smelling the lovely odour of steaks being fried…

This is what you need for a pot of cabbage stew for four.

one cabbage head
one onion
2 cloves of garlic
2 tbsp butter
½ – 1 dl rice
5 dl water or vegetable consommé
light syrup or honey
white pepper
400 g minced meat

1. Shred the cabbage. Slice the onion and garlic.
2. Take out a large pot. Melt the butter in the pot and add the cabbage. Cook for 5 minutes.
3. Add the onion and the garlic. The cabbage will reduce in size once it starts to cook so do not worry if the pot fills to the rim with the cabbage. Add some marjoram and syrup. Cook for about an hour. Cook the rice and fry the meat while the cabbage is cooking.
4. Take out a small pan and prepare the rice. Cook it according to the instructions on the package and add to the stew. I usually put some consommé into the cooking water to add taste.
5. Take out a large frying pan and fry the minced meat. I use a mixture of pork and beef. The pork gives a bit of fat and you don’t need to add any liquid.
6. Add the rice and meat into the pot. Let simmer for 10 minutes. Taste and add salt, white pepper and marjoram if needed.

Serve instantly with raw lingonberries with sugar or ketchup and raw-pickled cucumbers. Have a look at the pictures and you see how to make the lingonberry mix.


We always pick lingonberries in September and I make a mix with sugar on one batch. Then I put the rest in the freezer and we eat them over the winter. I might make another batch with sugar and occasionally I might bake something with them or we eat them just as they are. Lingonberries are good with e.g. a good vanilla ice cream and honey or caramel sauce.


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