This Polish-style stew cooks cabbage and beef into a deep hearty winter main.
16 min prep 28 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Sear the meat in a hot pot for 7 minutes.
Add the onion to the pot and saute for 5 minutes without browning.
Add the cabbage and mushrooms, turning until their volume drops.
Add the tomato and meat broth, then cook over low heat for 18 minutes.
Rest the stew for 10 minutes so the sauce pours thickly into the bowl.
💡 Tip: Leaving the cabbage in large pieces gives the stew a firmer bite.
🍽️ Serving suggestion: Serve the stew hot in a deep bowl with rye bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~308
kcal calories
23
g protein
14
g carbs
17
g fat
5.9g
Sugar
3.4g
Fiber
313.6mg
Sodium
6.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Author-declared: Recipe author declared Gluten but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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