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• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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

GERMAN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a large casserole dish with a lid, layer the ingredients in this order - 3 dabs of butter, potatoes, onions, sauerkraut, salt and pepper, sausage.
• You can half everything and make two "stacks" of layers as well, if you prefer. Make sure you end with sausage on top.
• Push ingredients down, if necessary, to compress and fit into your dish.
• Bake until the potatoes are tender - I usually go for an hour and fifteen minutes for perfect potato tenderness for my family.
• Remove from the oven and serve.
• This dish is wonderful with home-made bread.

GERMAN CABBAGE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 degrees. 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, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs. Bake 40 min