Who thehiswho knows that there is nothing comparable. Our grandmothers often managed to make the most delicious from the simplest ingredientsand the memories still make our mouths water. There is thisfor oneCabbage goulash, which is actually a simpler version of the cabbage roulade, is perfect because it takes us back to our grandmothers' kitchen.
So delicious: the cabbage goulash like grandma's
Ands Kraut goulash iIt's so delicious because it combines the sweetness of white cabbage with the savory spiciness of minced meat and spices. The creamy consistency, the aroma of onions and paprika powder and a dollop of sour cream as a topping ensure the perfect feel-good treat.
Here's how to prepare the cabbage goulash like Grandma's:
- 500g mixed minced meat
- 1 head of white cabbage
- some butter
- 250 ml beef broth
- 1 onion
- Salt and pepper
- some paprika powder
- some flour
- a cup of sour cream
- Peel the onion and cut it into fine pieces.
- Remove the outer leaves of the cabbage, cut the head in half and remove the tough stalk in the middle. Then cut the cabbage into fine strips.
- Heat some butter in a large skillet or pot. Add the onions and sauté them gently until they are translucent.
- Now gradually add the cabbage strips and fry them vigorously until the cabbage wilts a little.
- Pour the cabbage and onion mixture into a bowl and set aside for now.
- Put the minced meat in the same pan and fry it vigorously. Season it with salt, pepper and paprika powder.
- When the minced meat is crumbly and cooked through, sprinkle the flour over it and sweat everything together briefly.
- Pour in the broth and season the mixture again with salt and pepper. You can also add paprika powder and garlic powder to taste.
- Now add the pre-cooked cabbage back to the pan with the minced meat. Cook everything together over medium heat for about ten minutes, turning the mixture regularly. If the liquid becomes too little, add a little more broth as needed.
- Distribute the cabbage goulash on plates. Put a dollop of sour cream on each and – if desired – garnish the dish with some fresh parsley for a special touch.
