Best 2 German Cabbage Casserole Kohl Und Hackfleisch Recipes

**Unveil the hearty flavors of German Cabbage Casserole (Kohl und Hackfleisch): A Culinary Symphony of Savory Delights**

Embark on a culinary journey to the heart of Germany and discover the comforting embrace of Kohl und Hackfleisch, a traditional cabbage casserole that harmoniously blends the earthy sweetness of cabbage with the savory richness of ground beef and pork. This versatile dish, also known as Kraut und Hackfleisch Auflauf, is a delectable symphony of flavors and textures, featuring a tender filling encased in a crispy, golden-brown crust. With variations ranging from the classic recipe to modern interpretations, this German casserole promises a delightful experience for every palate. Indulge in the timeless charm of Kohl und Hackfleisch, a testament to the enduring culinary heritage of Germany.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH

German Cabbage Casserole - Kohl Und Hackfleisch image

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

Ingredients

1 cup bulgur (2.5 cups cooked, also known as cracked wheat) or 1 lb ground chicken, have all worked well
1 medium onion
1 garlic clove, minced, more if desired
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 medium cabbage, chopped
1/2 cup unseasoned breadcrumbs
salt and pepper

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 CABBAGE ROLLS (KOHLROULADEN)

German Cabbage Rolls (kohlrouladen) image

Make and share this German Cabbage Rolls (kohlrouladen) recipe from Food.com.

Provided by Olha7397

Categories One Dish Meal

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1 large cabbage
1 cup uncooked rice
1 cup beef stock
1/2 teaspoon salt
2 tablespoons butter
1 onion, chopped
1 lb ground beef
1 egg, beaten
pepper
1 (14 ounce) can tomato sauce
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon salt

Steps:

Remove core from cabbage.
In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
Let stand a few minutes until leaves are supple.
Drain, then separate leaves carefully.
Trim hard rib at bottom of each leaf.
Set leaves aside.
Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
In saucepan, combine rice, stock and salt.
Bring to boil and cook for 1 minute.
Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
In skillet, heat butter.
Saute onion until tender but not brown, about 4 minutes.
Add beef and cook, stirring occasionally, until meat is lightly browned.
Stir into rice and let stand until cool.
Stir in egg.
Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
In casserole, arrange rolls in layers, seasoning each layer with pepper.
In saucepan, combine remaining ingredients.
Bring to boil, stir well and pour over cabbage rolls.
Cover and bake in 350 F.
(180 C) oven for 2 hours or until tender.
(If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
Canadian Living Cooks.

Tips:

Use high-quality ingredients for the best flavor. Fresh cabbage, ground beef, and flavorful spices are essential.
Don't overcook the cabbage. It should be tender but still slightly crunchy.
If you don't have a Dutch oven, you can use a large skillet or braising pan.
Serve the casserole with mashed potatoes, egg noodles, or crusty bread.
Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

German Cabbage Casserole (Kohl und Hackfleisch) is a hearty and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its combination of tender cabbage, savory ground beef, and aromatic spices, this casserole is sure to be a hit with your family and friends.