GERMAN BRAISED PORK & CABBAGE - SCHWEINEFLEISCH UND KOHL
An economical cut of pork is paired with cabbage in a German meal that has a lot less salt than Eisbein mit Sauerkraut, on which it is based.
Provided by Jennifer McGavin
Categories Dinner
Time 3h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil and 1 tablespoon butter in a 4- to 6-quart Dutch oven . Add the diced onion and sauté until translucent, then add the thinly sliced cabbage and stir to coat with the fat.
- Place 1 bay leaf, 3 juniper berries, 3 whole cloves, and 10 peppercorns in the middle of a square of cheesecloth. Tie it into a bundle with butcher's twine and place on top of the cabbage (or throw them in loose, if you do not mind).
- Add 1 teaspoon salt, 1 tablespoon cider vinegar and 2 cups dry white wine and bring to a boil.
- Lay the pork on top of the cabbage, cover with a tight-fitting lid and reduce heat.
- Simmer for three hours, or until meat is tender and easy to cut.
- Remove meat to a platter and keep warm.
- To finish the cabbage, you have several choices. You might want to cook down the liquid, then thicken it by adding 1 to 2 tablespoons of flour made into a slurry with part of the liquid and cooking it until thick. Another option is to add a few tablespoons of sour cream to the cabbage (do not boil afterward).
- Season to taste with salt, pepper, mustard and maybe a pinch of sugar.
- Serve the pork and cabbage with potatoes, mashed or boiled, and mashed fresh peas (without mint).
Nutrition Facts : Calories 805 kcal, Carbohydrate 12 g, Cholesterol 196 mg, Fiber 3 g, Protein 54 g, SaturatedFat 19 g, Sodium 594 mg, Sugar 4 g, Fat 53 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
GERMAN PORK AND CABBAGE CASSEROLE
Very hearty! Lots of different flavors make this an interesting dish. Feel free to add or omit just about any other vegetables.
Provided by Historychef123
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350°F.
- Cook bacon, crumble in bowl.
- Season ribs with salt and pepper, cook in bacon grease 3-4 minutes on high heat, turning once.
- Place in greased 9x13 baking dish, leave fat in skillet.
- Cook cabbage and onion until softened in grease.
- Remove from heat and mix in other unused ingredients. Spoon over top of pork, sprinkle with bacon.
- Cover with foil, bake 30-45 minute until center is 160°F.
GERMAN PORK & CABBAGE CASSEROLE
Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH
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*
Provided by Mamas Kitchen Hope
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
GERMAN BAMBERGER KRAUBRATEN -BEEF, PORK AND CABBAGE CASSEROLE
Another delicious German recipe I was given to from a German housewife. While visiting my son,in Germany in the Air Force in 1970. He,his wife Deb and son Mark, rented an off base up-stairs apartment from a German farm family. They lived downstairs, and she graciously gave me a few of her recipes. Now you will have them.
Provided by Nancy J. Patrykus
Categories Casseroles
Time 1h10m
Number Of Ingredients 11
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.
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