German Cabbage Casserole - Kohl Und Hackfleisch

German Cabbage Casserole - Kohl Und Hackfleisch

Time: 1 hrs


  • 1 lb lean ground turkey or 1 lb ground beef, have all worked well or 1 lb ground pork or 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


  • 1 Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
  • 2 Drain grease from pan and discard.
  • 3 Add cabbage and cover.
  • 4 Cook until cabbage is clear.
  • 5 Add cheese and sour cream mixing well.
  • 6 Pour all into greased casserole and top with bread crumbs.
  • 7 Bake at 375 for 40 minutes.
  • 8 *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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.

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