German Cabbage Skillet Recipes
GERMAN CABBAGE SKILLET
This recipe was one of my grand mama's recipes that I found in my mom's recipe box when she passed away. I'm just "guesstimating" on the prep and cook times. This is a taste of my German heritage.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large skillet over medium heat add oil.
- Heat oil until hot but not smoking.
- Add smoked sausage; cook until lightly browned, about 5 minutes.
- Add carrots and cabbage.
- Add water.
- Cover with lid; simmer for 25 or until cabbage is tender and water is absorbed. You might need a little more water.
Nutrition Facts : Calories 426.2, Fat 35.9, SaturatedFat 9.4, Cholesterol 51.6, Sodium 1170, Carbohydrate 8.1, Fiber 2.4, Sugar 3.8, Protein 18.1
GERMAN SKILLET
Sauerkraut lovers enjoy hearty helpings of this dish. I've been preparing this recipe for more than 20 years...we have yet to tire of it!-Peggy Heitzman, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a skillet, melt butter. Layer with sauerkraut, rice, onion and beef. Sprinkle with salt and pepper. In a bowl, combine water and tomato sauce; mix well. Pour over beef mixture. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is no longer pink and rice is tender (do not stir).
Nutrition Facts :
GERMAN SKILLET MEAL
This was a quick, favorite meal when my children were growing up. I've entered my recipes in several contests and have won first-and second-place prizes.-Helen Phillips, Greensburg, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook ground beef and onion until the beef is browned and the onion is tender; drain. Stir in rice, tomato sauce, sauerkraut, caraway seeds, water, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer about 25 minutes or until the rice is tender.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 663mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
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 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 SKILLET DINNER RECIPE
Provided by á-32188
Number Of Ingredients 7
Steps:
- Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled ground beef, salt and pepper. Add tomatoes on top. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done. Serve immediately.
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