Community Pick
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*"
photo by limeandspoontt
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 453.59 236.59 ml bulgur (2.5 cups cooked, also known as cracked wheat) or 453.59 g ground chicken, have all worked well
- 1 medium onion
- 1 garlic clove, minced, more if desired
- 473.18 ml cheddar cheese, shredded
- 118.29 ml sour cream
- 1 medium cabbage, chopped
- 118.29 ml unseasoned breadcrumbs
- salt and pepper
directions
- 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- *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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.
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Reviews
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I was cleaning out the fridge and had a LOT of cabbage and some sour cream, so I found this recipe. Based on all the comments that it was a bit bland, I doubled the onions, tripled the garlic, added some red pepper flakes with the garlic, added sliced fresh mushrooms and some smoked paprika with the cabbage. Also used manchego and Romano cheese, instead of cheddar, because that was what I had. Turned out great! Even better the second day. In fact, it didn't last 24 hours in our house. -
We really enjoyed this! We used ground pork, which we browned just a little with garlic and then threw in a crockpot with the other ingredients. I added more garlic, and also added some onion powder and garlic salt. It cooked on low for about 7 hours (I stirred intermittently) and then I topped it with the breadcrumbs, fried onions, and a little more cheese and broiled the whole crockpot in the oven for about 5 minutes. I felt it was a lacking some kind of seasoning or herb but didn't know what; nonetheless I loved it! -
Thank you for sharing another wonderful recipe Hope. This recipe was delicious, my dh & I both really enjoyed all the flavors in this incredible dish. Rich, creamy and oh so comforting. I used hot italian sausage and soft bread crumbs in this dish, they worked really well and blended perfectly with the other ingredients. Into my keeperbox this goes. -
very easy and inexpensive. I may try adding bacon in the mix next time. Maybe some french fried onions on top too. Otherwise if you like cabbage this one has great flavor without any additions. -
I substituted precooked vegetarian ground "meat" for the ground meat and used the crockpot to cook the casserole. I simply put all the ingredients except the onion and breadcrumbs, along with extra garlic, in a 4 qt crockpot and cooked it on low for about 6.5 hours. The casserole was delicious and gave me faith that cabbage CAN be tasty!
see 74 more reviews
Tweaks
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Made this tonight, and it was absolutely delicious. We are vegetarian, and I substituted veggie burger crumbles for the ground meat instead of the suggested bulgur wheat. If you do this, be sure to add a little oil to the browning pan, as the crumbles do not release fat like real meat does. It turned out perfectly ~ husband and kids deemed it "a keeper."
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This recipe is great when you need a change but don't want to spend hours in the kitchen. I followed the recipe and made no exceptions. Next time I will double the recipe, though, and try using yogurt instead of sour cream. Thanks, Mama! -
Made few changes before hand. I made this with fat free cream of mushroom soup instead of sour cream,added mushrooms, onion, salt n pepper . To cut down fat I made one layer and topped gruyere cheese slices placed remaining and topped it off again with gruyere and bread crumbs. Simple dinner and easy to make ahead .
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This was good, but a bit bland for out taste with the ground meat combinations. We liked the idea a lot though so the second time I made it we used leftover grilled mild Italian Sausage links cut into bite sized pieces and substituted french fried onion rings for the bread crumbs. Next time, if I don't have any of that I'll use ground Italian sausage. Absolutely delicious that way. Hubby took some to work and I had several requests for the recipe. Thanks for sharing!
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I substituted precooked vegetarian ground "meat" for the ground meat and used the crockpot to cook the casserole. I simply put all the ingredients except the onion and breadcrumbs, along with extra garlic, in a 4 qt crockpot and cooked it on low for about 6.5 hours. The casserole was delicious and gave me faith that cabbage CAN be tasty!
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.
