German Pork And Cabbage Casserole Recipes

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• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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

PORK CHOP AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

GERMAN CROCK POT PORK WITH CABBAGE

Steps:

• Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.

OKTOBERFEST CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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 AND POTATOES

Steps:

• NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :).
• FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
• Wash, peel and cut potatoes in 3/4 inch dice.
• Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
• Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
• Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
• FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
• TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
• To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.

GERMAN PORK & CABBAGE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
• In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
• Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.