Preparation
- Heat the oil in a large pot and brown the diced meat with the onion slices over high heat for about 15 minutes.
- Season the meat with salt, pepper, paprika and caraway.
- Layer the savoy cabbage, white cabbage, soup vegetables and carrots on top of the meat, finishing with the potatoes as the last layer; season each layer well with salt, pepper and the spices.
- Pour the hot stock down the side of the pot, put on the lid and simmer over gentle heat for about 1 hour without stirring.
- Finally mix gently, adjust the seasoning and serve sprinkled with parsley; a hearty rye bread goes well with it.
- Reheated the next day, the stew tastes even better.
Drink with it
Pale lager · excellent match
Bavarian Helles or Export, cool
The Bavarian Forest classic: soft malt and mild bitterness suit the caraway and meat broth, and the carbonation makes the cabbage easier to digest.
Pils or Helles: What's the Difference?Herbal liqueur · excellent match
Herbal liqueur or herbal bitter, neat or on ice as a digestif
The root and caraway notes of the liqueur pick up the spice of the stew, and the bitterness lifts the heaviness of meat and cabbage.
What is Amaro? Understanding Italian bitter liqueursDark beer · good match
Munich Dunkel
Roasted malt supports the browned meat cubes, and the malt sweetness suits the carrot and savoy cabbage.
Which beer goes with food? More than just pils with barbecueRed wine · good match
Zweigelt or Spätburgunder (Pinot Noir), lightly chilled
Fresh fruit and moderate tannins carry the meat without masking the cabbage notes.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
Beer belongs with the stew; the herbal liqueur comes afterwards as a digestif and echoes the caraway and root vegetables.