Start typing for a result...

German Cabbage Casserole - Kohl Und Hackfleisch

cabbage, turkey, cheese, sour cream, onion, breadcrumbs, garlic

German Cabbage Casserole - Kohl Und Hackfleisch -


1 lb lean ground turkey or 1 lb ground beef, have all worked well or 1 lb ground pork or 1 cup bulgur (2.5 cups cooked, also known as cracked wheat) or 1 lb ground chicken, have all worked well
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


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*NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it.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.

Read the full directions on


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.