Jägerkohl - German Hunter Cabbage Stew

6 servings
45 min
Warm your soul and nourish your body with this German hunter cabbage stew, aka Jägerkohl. Slowly simmered ground beef, bacon, kielbasa, and onions with cabbage and potatoes is a hearty, tasty comfort dish the whole family loves.
This healthy vegetable is popular in the winter season, and this particular Jägerkohl recipe is close to my heart, for I learned how to make it from my late German ex-mother-in-law. The recipe has many adaptations, so if you don't like venison, you can basically use whatever domestic meat you have on hand.
This stew is an easy freezer meal. To freeze this stew, chill it thoroughly in the refrigerator first, then divide it into single-serving portions and transfer to the freezer for up to three months. Properly stored, this soup will last for up to 5 days in the refrigerator. Keep leftovers in an airtight container.
This stew also works great in the  slow cooker. Just add the browned meats and all of the other ingredients. Let it cook on low for 3-4 hours or until the vegetables are tender. When short on time, make this favorite German stew in an instant pot.
Serve with crusty bread and your favorite beer! Visit blog for more details.
Jägerkohl - German Hunter Cabbage Stew
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 tablespoon oil
  • 4 bacon strips sliced into 1/2-inch pieces (about 1 cup)
  • 1/2 pound kielbasa sliced
  • 1 onion chopped
  • 1 pound ground beef or a mix of beef and pork
  • 2-pound head cabbage coarsely chopped
  • 1 pound potatoes peeled and diced
  • 1 1/2 cup beef or vegetable stock
  • 1 teaspoon caraway seeds optional
  • Salt and freshly cracked pepper to taste

In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat.
Add 4 strips of sliced bacon, 1/2 pound sliced kielbasa, and 1 chopped onion. Sauté until lightly browned, about 4-5 minutes. Add 1 pound of ground beef and cook until the meat is no longer pink.
Toss in the chopped 2-pound head cabbage and 1 pound peeled and diced potato. Season the meat mixture with salt and pepper to taste and 1 teaspoon caraway seeds, if using. Stir well to combine scraping up the browned bits in the bottom of the pan.
Add 1 1/2 cup stock, cover, and let simmer until cabbage is tender, about 30-40 minutes.
  • Kielbasa is a Polish-style smoked sausage but you can use any smoked sausage available at your location.
  • You can use a mix of beef and pork or use ground chicken for a healthier, less fat option.
  • Use the low sodium or no added sodium beef or vegetable broth. Replace with water if you wish, but adjust the salt and pepper.
All that's Jas
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  • Kimwolfe1330 Kimwolfe1330 on Sep 29, 2020

    Sounds wonderful

    • All that's Jas All that's Jas on Sep 30, 2020

      Thank you! It really is super cozy and delicious! Thank you! It really is super cozy and delicious!

  • Pixybrat Pixybrat on Oct 04, 2023

    This looks fabulous but I've never, ever seen bacon fried in any type of fat because it produces so much fat on its own. It's there a purpose to the extra oil? Couldn't the onions just be added once the bacon has rendered up some fat? Thanks for the recipe!

    • All that's Jas All that's Jas on Oct 08, 2023

      Yes, you can omit the oil or use less. It is added because four strips of bacon don't render enough fat unless you have fatty bacon.