German Cabbage Casserole Kohl Und Hackfleisch Food
GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH
Cabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*
Provided by Mamas Kitchen Hope
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
- Drain grease from pan and discard.
- Add cabbage and cover.
- Cook until cabbage is clear.
- Add cheese and sour cream mixing well.
- Pour all into greased casserole and top with bread crumbs.
- Bake at 375 for 40 minutes.
- *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.
GERMAN CABBAGE CASSEROLE RECIPE - (4.5/5)
Provided by carolync
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard. Add cabbage and cover. Cook until cabbage is clear. Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs. Bake 40 min
GERMAN CASSEROLE
An easy, tangy, spicy, very filling casserole that fills your house with the great scent of good ethnic home cooking.
Provided by Kitcharen
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large casserole dish with a lid, layer the ingredients in this order - 3 dabs of butter, potatoes, onions, sauerkraut, salt and pepper, sausage.
- You can half everything and make two "stacks" of layers as well, if you prefer. Make sure you end with sausage on top.
- Push ingredients down, if necessary, to compress and fit into your dish.
- Bake until the potatoes are tender - I usually go for an hour and fifteen minutes for perfect potato tenderness for my family.
- Remove from the oven and serve.
- This dish is wonderful with home-made bread.
Nutrition Facts : Calories 444.8, Fat 29, SaturatedFat 11.6, Cholesterol 71.1, Sodium 1188, Carbohydrate 30.7, Fiber 5.2, Sugar 3.3, Protein 15.7
GERMAN PORK & CABBAGE CASSEROLE
Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
- In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
- Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
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