German Cabbage Casserole - Kohl Und Hackfleisch

Total Time
1hr
Prep
15 mins
Cook
45 mins

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*

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Ingredients

Nutrition

Directions

  1. Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
  2. Drain grease from pan and discard.
  3. Add cabbage and cover.
  4. Cook until cabbage is clear.
  5. Add cheese and sour cream mixing well.
  6. Pour all into greased casserole and top with bread crumbs.
  7. Bake at 375 for 40 minutes.
  8. *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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.