Schmorkohl mit Frikadellen und Salzkartoffeln


In the realm of German cuisine, few dishes evoke the sense of comfort and satisfaction as much as Schmorkohl mit Frikadellen und Salzkartoffeln. This classic recipe seamlessly combines the earthy flavors of cabbage, the savory goodness of meatballs, and the simplicity of boiled potatoes. In this post, we will take a deep dive into the heart of this beloved German dish, exploring its rich history, the art of preparation, and the delightful taste that makes it a favorite across generations.

Historical Roots:

Schmorkohl mit Frikadellen und Salzkartoffeln, roughly translated as braised cabbage with meatballs and boiled potatoes, has its roots deeply embedded in the German culinary tradition. Cabbage, a sturdy and readily available vegetable, has been a staple in German kitchens for centuries. The art of combining cabbage with various meats and accompaniments has evolved over time, resulting in diverse regional variations of this dish.

The term “Schmorkohl” itself implies a slow-cooking method, allowing the ingredients to meld their flavors and create a dish that is not just a meal but an experience. Frikadellen, the German version of meatballs, add a hearty and protein-rich element to the dish, while Salzkartoffeln, or boiled potatoes, provide a simple yet satisfying side that complements the other components.


To embark on the culinary journey of preparing Schmorkohl mit Frikadellen und Salzkartoffeln, you will need a handful of wholesome ingredients. Here’s a list to get you started:

For the Schmorkohl:

  • 1 medium-sized green cabbage
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup beef or vegetable broth
  • Salt and pepper to taste

For the Frikadellen:

  • 500g ground meat (a mix of pork and beef works well)
  • 1 onion, finely chopped
  • 2 slices of white bread, soaked in water and squeezed
  • 1 egg
  • Salt, pepper, and nutmeg to taste
  • Bread crumbs for coating

For the Salzkartoffeln:

  • 1 kg potatoes, peeled and quartered
  • Salt for boiling


  1. Begin by preparing the Schmorkohl. Remove the outer leaves of the cabbage and cut it into thin strips. In a large, heavy-bottomed pot, heat the vegetable oil and sauté the chopped onion until translucent. Add the minced garlic and continue cooking until fragrant.
  2. Add the cabbage to the pot, stirring well to coat it with the onion and garlic mixture. Allow the cabbage to cook for a few minutes until it starts to wilt.
  3. Pour in the broth, season with salt and pepper, and cover the pot. Let the Schmorkohl simmer over low heat, allowing the flavors to meld. Stir occasionally to prevent sticking.
  4. While the cabbage is simmering, prepare the Frikadellen. In a mixing bowl, combine the ground meat, chopped onion, soaked bread, egg, and seasonings. Form the mixture into meatballs, coat them with breadcrumbs, and set aside.
  5. In a separate pot, boil the potatoes in salted water until they are fork-tender. Drain and set aside.
  6. Heat a pan with oil over medium heat and brown the Frikadellen on all sides until cooked through.
  7. Once the Schmorkohl has simmered for about 30-40 minutes and the cabbage is tender, it’s time to assemble the dish. Serve the braised cabbage alongside the Frikadellen and boiled potatoes.

Enjoying the Culinary Symphony:

The beauty of Schmorkohl mit Frikadellen und Salzkartoffeln lies not just in its preparation but in the symphony of flavors that unfolds on the plate. The slow-cooked cabbage, infused with the savory broth, forms a delightful bed for the succulent Frikadellen. The simplicity of the Salzkartoffeln provides a perfect balance, allowing each component to shine.

As you take a forkful of this German classic, you’ll experience a harmonious blend of textures and tastes. The tender cabbage, the juicy meatballs, and the comforting potatoes create a culinary journey that transcends mere sustenance. It’s a dish that speaks to the heart, embodying the warmth and coziness of traditional German comfort food.


Schmorkohl mit Frikadellen und Salzkartoffeln is more than just a recipe; it’s a cultural expression of German culinary heritage. Passed down through generations, this dish continues to bring families together around the dinner table, fostering a sense of connection and tradition. So, whether you’re a seasoned cook or a novice in the kitchen, immerse yourself in the art of preparing and savoring this beloved German comfort food. It’s a culinary experience that transcends borders and invites you to savor the essence of German gastronomy. Guten Appetit!

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