Old World Stew

September 17, 2011

This is a very simple recipe that takes a bit of time to cook, but creates a very hearty meal,


1/2 lb ground pork

1/2 lb ground beef (a nice lean beef, but not too lean – like sirloin)

Italian Parsley / (Cilantro)

Onion and/or garlic

1 head of cabbage

at least 1 lb. Sauerkraut


Step 1 – Create you “Meat-uh-balls”

Dice up a 1/4 onion and/or two cloves of garlic, and sautee in a heated pan with 1 Tbsp. of olive oil. Throw in a healthy amount of Italian Parsley and maybe some Cilantro, if you’re in to that sort of thing. You’ll know when you put in enough Parsley, because it will smell really really good. Cook until the edges are browned (carmelized) on your onions.

Combine in a bowl:

– 1/2 lb Ground pork

– 1/2 lb Ground beef

Or alternately, you can use 1 lb of ground pork.

Mix in the onion mixture and roll into ~ 8 meatballs

Step 2 – Make the stew

Slice up an entire head of cabbage.

Combine in a large pot:

– Your meatballs

– 1 lb. of Sauerkraut

– The cabbage

And cook on low heat on a stove for at least an hour. Those of you who have cooked corned beef and cabbage know that the longer you let this simmer, the softer and tastier your cabbage becomes. Like all stews – it tastes better the next day. And unlike most stews – you can let it sit out, covered, at room temperature and it keeps. (Sauerkraut?).

Ways to expand the recipe.

The recipe can also accomdate:

– Some spiciness in the meatballs