Jäger Kohl (Hunter's Cabbage)

"I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling."
photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:
1hr 15mins




  • In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
  • Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
  • Serve with sour cream and caraway seeds, if desired.

Questions & Replies

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  1. A SUPER easy and VERY tasty recipe! I am thrilled to have found this and will be making it many more times. I used left over small Strasbourg sausages and everything else was as posted. I garnished ours with the optional caraway seeds and creme fraiche (sour cream sub here in France) and we ate this with home-made crusty bread - a REAL Winter warmer and VERY much enjoyed! My only disppointment was that my photos did not do the meal justice - my cabbage was a pale green which looked yellow after cooking! Made NO difference to the taste however! Made as a Fairy Dust recipe in the Holiday Tag special for MsSally! Merci Halcyon Eve! FT:-)
  2. Very nice! I added a little bit of paprika for the color, and a bit of crushed red pepper for the kick. Thanks for posting.
  3. I doubled the recipe for a German themed potluck. Fantastic! We did add more vinegar and some garlic!
  4. This is yummy, filling comfort food - not to mention very easy on the pocketbook for a single mom with three big boys to feed. :) My youngest son has decided it's his new favorite! Thanks for sharing, H.E. !
  5. Very good. Almost like Kohl Cannon Nova Scotia style.



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