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Serve hot with crusty bread or German rye.
This stew tastes even better the next day—store covered in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave.
Variations:
Swap ground beef for ground pork or turkey.
Add carrots or celery for extra texture and flavor.
For a creamy version, stir in a splash of heavy cream before serving.
FAQ:
Q: Can I use sauerkraut instead of fresh cabbage?
A: Yes, but rinse it slightly to control sourness, and reduce the cooking time.
Q: Is this stew freezer-friendly?
A: Absolutely. Let it cool completely, then freeze in airtight containers for up to 2 months.
Q: Can I make this in a slow cooker?
A: Yes, brown the meats first, then combine all ingredients in the slow cooker and cook on low for 6–7 hours.
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