German Cabbage Casserole - Kohl Und Hackfleisch

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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  • *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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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RECIPE MADE WITH LOVE BY

@Mamas Kitchen Hope
Contributor
“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*”