• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Cabbage » Kohl Und Hackfleisch (German Cabbage Casserole)

Kohl Und Hackfleisch (German Cabbage Casserole)

October 29, 2009 · Macie Kerr · 20 Comments

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!

u-9452037

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

Kohl Und Hackfleisch (German Cabbage Casserole)

Kohl Und Hackfleisch (German Cabbage Casserole) Ingredients

  • 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

Kohl Und Hackfleisch (German Cabbage Casserole) Recipe Instructions

  1. Preheat oven to 375 degrees.
  2. Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard.
  3. Add cabbage and cover. Cook until cabbage is clear.
  4. Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs.
  5. Bake in preheated oven for 40 minutes.

Cabbage, Casseroles

Previous Post: « Kasespatzle (Cheese Spaetzle)
Next Post: Donauwellen (German Danube Waves Cake) »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. ~ Kristie says

    October 29, 2009 at 3:18 pm

    Now THIS is a dish I know the hubby would love! I'm adding it to the menu for next week.

    Reply
  2. alauna says

    October 29, 2009 at 8:04 pm

    mm, 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.

    Reply
  3. caninecologne says

    October 29, 2009 at 9:53 pm

    hi! that looks great! i'm going to try that recipe this weekend. 🙂

    Reply
  4. Hampers says

    October 30, 2009 at 2:16 pm

    OMG, 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

    Reply
  5. Lori says

    December 9, 2010 at 6:28 pm

    I'm a vegetarian and substituted Gimme Lean for the ground turkey/beef. Yummy and perfect for a cold day.

    Reply
  6. Jeni Mitchell says

    April 21, 2012 at 3:32 am

    This 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? 😉

    Reply
  7. Anonymous says

    September 24, 2012 at 1:27 am

    What size casserole and how many servings?

    Reply
  8. What's Cookin Chicago says

    September 25, 2012 at 6:25 pm

    Anonymous – I used a 9×13 size dish and it served at least 6, depending on how big you make the portions.

    Reply
  9. Anonymous says

    September 21, 2013 at 4:16 am

    I'm glad I tried it. WONDERFUL!!!

    Reply
  10. Anonymous says

    October 8, 2013 at 12:01 pm

    Does It Make A Difference If You Use Red Or White Cabbage?

    Reply
  11. What's Cookin Chicago says

    October 8, 2013 at 12:02 pm

    Anonymous – I would definitely stick to white/green cabbage. Red cabbage may give an off color…

    Reply
  12. Hope says

    October 21, 2013 at 3:45 am

    I 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!!! 🙂

    Reply
  13. Anonymous says

    October 28, 2013 at 10:11 pm

    Did you cover this to bake?

    Reply
  14. Anonymous says

    December 26, 2013 at 3:53 am

    I 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..

    Reply
  15. Anonymous says

    January 20, 2014 at 12:23 am

    I just made this!! Super yummy!

    Reply
  16. Unknown says

    February 27, 2014 at 6:42 pm

    My 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.

    Reply
  17. holly says

    March 6, 2014 at 3:08 am

    Hi, does anyone know if this freezes well? Would like to double recipe and freeze one;)

    Reply
  18. Anonymous says

    March 12, 2014 at 1:07 am

    I 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.

    Reply
  19. Unknown says

    March 30, 2014 at 9:27 pm

    I will try this soon. I love cabbage. Thanks!

    Reply
  20. Anonymous says

    October 20, 2016 at 11:06 pm

    What is I dont have caraway seed?

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago