Cabbage is one of those vegetables I'll never forget the smell of. When I was in college, there were a number of cabbage fields nearby and the smell of rotting cabbage after the season was over was always in the air during the late fall months. It was horrendous! That alone made me avoid cabbage for a few years.
It's not exactly one of my favorite vegetables but I've been buying it more often these past few weeks to use in some ethnic dishes. When my friend, Kelly, prepared this dish for our German Wine & Dine event, I can honestly say it was the best cabbage dish I've ever had. Wow! Unlike traditional cabbage rolls, this one is made as a casserole with no tomato sauce. Instead, it's cheesy, creamy and so flavorful. To add to the original recipe, Kelly added some caraway seeds - an ingredient used often in German cuisine. That really gave it a touch of flavor.
If you're looking for a cabbage dish that will surprise you, this is it. It did it for me and I happily took the leftovers and ate them the next day. Yum!
Kohl Und Hackfleisch (German Cabbage Casserole)
recipe adapted from Recipezaar
recipe adapted from Recipezaar
1 lb lean ground turkey or ground beef
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 to taste
1 teaspoon caraway seeds
Preheat oven to 375 degrees.
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 to taste
1 teaspoon caraway seeds
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 in preheated oven for 40 minutes.
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 in preheated oven for 40 minutes.
Now THIS is a dish I know the hubby would love! I'm adding it to the menu for next week.
ReplyDeletemm, thats looks tasty! i love cabbage and recently had a white cabbage pizza that was sooo good. i bet i'd love this dish, too.
ReplyDeletehi! that looks great! i'm going to try that recipe this weekend. :)
ReplyDeleteOMG, thats looks tempting! i love cabbage and turkey. Will get the taste of both in one dish. i'd love making this dish and enjoy it too
ReplyDeleteI'm a vegetarian and substituted Gimme Lean for the ground turkey/beef. Yummy and perfect for a cold day.
ReplyDeleteThis casserole is UNBELIEVABLE. My aunt and I made it mixing pork sausage and venison together...yum yum yum!!! Thank you for sharing the recipe. I will most definitely be making it again. Did I mention it was yummy? ;)
ReplyDeleteWhat size casserole and how many servings?
ReplyDeleteAnonymous - I used a 9x13 size dish and it served at least 6, depending on how big you make the portions.
ReplyDeleteI'm glad I tried it. WONDERFUL!!!
ReplyDeleteDoes It Make A Difference If You Use Red Or White Cabbage?
ReplyDeleteAnonymous - I would definitely stick to white/green cabbage. Red cabbage may give an off color...
ReplyDeleteI made this tonight for Sunday dinner....it was AMAZING!!!! I generally do not like cabbage....but being Fall, had decided to give it another try! So glad I did and will be keeping this recipe forever!!! Thank you!!! :)
ReplyDeleteDid you cover this to bake?
ReplyDeleteI AM GERMAN, I REMEMBER MY GRANDMA MAKING SOME THING SIMLIER TO THIS IN HER WOOD STOVE OVEN.. IT WAS SOOOOO GOOOD.I MADE THIS FOR A CHRISTMAS PARTY A COUPLE YEARS AGO AND IT WAS ALL EATEN , I WAS ASK IF I MADE MORE IT WENT OVER REALLY GOOD, I AM GOING TO MAKE IT AGAIN FOR NEW YEARS..
ReplyDeleteI just made this!! Super yummy!
ReplyDeleteMy family loves this dish however I do change it up a bit. I use 1/2 pound ground beef, 1/2 pond bulk chorizo, 8 oz. Sour Cream, 1/4 C. green Chile, and italian bread crumbs. Fantastic dish. The chorizo and green chile add so much flavor to this dish.
ReplyDeleteHi, does anyone know if this freezes well? Would like to double recipe and freeze one;)
ReplyDeleteI made this with ground turkey, Daiya cheddar shreds, Tofutti Better Than Sour Cream, and gluten-free panko crumbs. It was incredible as well as healthy.
ReplyDeleteI will try this soon. I love cabbage. Thanks!
ReplyDeleteWhat is I dont have caraway seed?
ReplyDelete