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Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole
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- #33962
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1 head cabbage
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 pound lean pork, cubed
1 pound lean ground beef
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup white wine, dry
1 teaspoon vegetable oil
3 slices bacon (thick)
directions
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage.
Heat 1 Tbsp vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often.
Grease an ovenproof dish with 1 tsp of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.
added by
ilyce
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Hello from Bamberg (Germany, Bavaria, Franconia) to Texas, proud to read our "Bamberger Krautbraten"-recipe I'm sorry to tell you made a mistake in writing: correkt is not: "(Bramberger Meat & Cabbage Casserole) as you wrote, but: "Bambergian Cabbage & Meat Casserole". With best regards from Old Germany, Thomas
February 26, 2011
Tasty and easy recipe. Family friendly, not expensive, great comfort food and great for a casual party. This would be great for pot luck, can use in crockpot to keep warm, and there must be some family history to this recipe. I wish someone would add the family ethnicity and tradition. I made it and have uploaded what it looked like. Hope I did it justice and thanks to the author of this recipe.