German Bamberger Kraubraten Beef Pork And Cabbage Casserole Recipes

BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)

Steps:

• Remove outer, wilted cabbage leaves and core.
• Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
• Remove and drain.
• gently pull off 12 leaves and set aside.
• Finely chop the rest of the cabbage.
• Heat 1 T vegetable oil; add onions, pork, and ground beef.
• Cook until lightly browned. Drain off excess fat.
• Add the chopped cabbage, caraway seeds, salt, and pepper.
• Pour in the white wine.
• Cover and simmer the mixture for 10 minutes, stirring often.
• Grease an ovenproof dish with 1 t of vegetable oil;.
• line the dish with half the cabbage leaves.
• Spoon in the meat mixture, cover with the rest of the cabbage leaves.
• Cut bacon strips in half and arrange on top.
• Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

GERMAN BAMBERGER KRAUBRATEN -BEEF, PORK AND CABBAGE CASSEROLE

Steps:

• 1. Remove outer wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for about 10 minutes.Remove and drain.Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 Tabl. veg., add onions, pork and ground beef.Cook till lightly browned.Drain off excess fat. Add the chopped cabbage, caraway seeds,salt and pepper. Pour in the white wine . Cover and simmer the mixture for 10 minutes, stirring often
• 2. Grease an oven proof casserole dish with 1 teas. veg oil. line the dish with half of the saved cabbage leaves. Spoon in the meat mixture. Cover with the rest of the cabbage leaves.
• 3. Cut bacon strips in half and arrange on top . Place in a pre-heated 350F. and bake for 45 minutes.

GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH

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• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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